Warm Potato Salad with Cilantro and Toasted Cumin

Another quick and filling recipe from The Kitchn that’s great to make if you have either little time or few resources in your kitchen. We had this for dinner, but leftovers made a great lunch, even straight from the fridge. This made a lot (perhaps 6 small or reasonably sized servings, but you’ll have more if you only use this as a side).

2 Tbsp kosher salt
2 lbs red potatoes, chopped into roughly 2-inch pieces
1 bunch cilantro, stems trimmed and removed
3 large shallots
¼ cup olive oil
1 ½ Tbsp whole cumin seeds
½ lemon
freshly ground black pepper

Bring a large pot of water to boil over high heat. Stir in the kosher salt. Add the diced potatoes and cook for 8 to 10 minutes, or until they are tender but not yet mush. Drain and return to the pot.



Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots thinly and stir them in too.




Pour the olive oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Carefully pour the contents of the skillet over the potatoes. Stir thoroughly.

Juice the half lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt if needed. Serve warm, at room temperature, or cold.