AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE
Steps:
- Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
- Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE
Categories Salad Egg Onion Potato Side Fourth of July Picnic Quick & Easy Lemon Summer Family Reunion Jalapeño Potluck Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
VINAIGRETTE POTATO SALAD
Buttery baby potatoes are tossed with fresh herbs, veggies, and an easy vinaigrette in this lightened up potato salad. Vinaigrette potato salad will be the perfect addition to all of your summer picnics!
Time 25m
Number Of Ingredients 10
Steps:
- Place the cut potatoes in a large pot of cold water; add a pinch of salt, cover, and bring to a boil. Cook the potatoes for about 12-14 minutes or until they are just tender and pierce easily with a knife. Drain and let them cool - you want them to be warm, not hot when you mix your salad. In a large bowl whisk together the lemon zest and juice, vinegar, dijon mustard, salt, and the pepper. Add in the remaining ingredients and the warm potatoes; toss gently to coat with the dressing. Serve at room temperature or chilled.
GRILLED SMASHED POTATOES WITH TOASTED CUMIN VINAIGRETTE
Steps:
- Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.
- Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.
- Heat a charcoal or gas grill to high.
- Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.
POTATO SALAD WITH CUMIN (TOURCHI BATATA, TUNISIA)
Make and share this Potato Salad With Cumin (Tourchi Batata, Tunisia) recipe from Food.com.
Provided by Annacia
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water for 15 minutes or until tender but not too soft or mushy.
- Cool and peel, cut into cubes.
- Heat oil in a small skillet and add harissa, salt, cumin and lemon juice.
- Bring to a boil and boil for a few seconds. Pour over potatoes and toss.
- Refrigerate for 1 hour or overnight.
- Add the chopped cilantro or parsley just before serving. Stir it in or sprinkle on top as you wish.
Nutrition Facts : Calories 102.2, Fat 4.7, SaturatedFat 0.7, Sodium 199.2, Carbohydrate 14.3, Fiber 2, Sugar 0.8, Protein 1.7
ROASTED POTATO SALAD WITH VINAIGRETTE
I got this recipe from my mother-in-law, it's fabulous!! Very hearty alternative to a mayo-based salad. Don't forget to top with Asiago or Parmesan cheese to serve!
Provided by Michaels
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
- While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.
- While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 21.6 g, Fat 34.3 g, Fiber 3.1 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 142.6 mg, Sugar 2.5 g
TOMATO-AVOCADO SALAD WITH LIME-TOASTED CUMIN-CILANTRO VINAIGRETTE
Steps:
- Combine tomatoes, onion, and dressing, to taste, and toss to combine. Add avocado and gently mix, being careful not to break up the avocado too much. Place 1 coconut 1/2 in 6 bowls. Spoon the salad among the coconuts. Garnish with cilantro leaves.
- Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined. Reseason with salt and pepper, if necessary.
ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING
This is originally from Sara Moulton, with a few changes for personal taste preference. We had this today with our Easter dinner and it was the hit of the day!
Provided by flower7
Categories Yam/Sweet Potato
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes.
- Meanwhile, add the pumpkin seeds to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp olive oil and season with salt and pepper. Set aside.
- Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil.
- Assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Nutrition Facts : Calories 342.4, Fat 16.6, SaturatedFat 2.5, Sodium 433.4, Carbohydrate 44.7, Fiber 6.7, Sugar 14.2, Protein 5.7
MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
- For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
ROASTED SWEET POTATO SALAD WITH CHUTNEY VINAIGRETTE RECIPE
Steps:
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
- Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.
- Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.
Nutrition Facts : Calories 296 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 2 g, Sodium 462 mg, Sugar 24 g, Fat 14 g, ServingSize serves 6, UnsaturatedFat 0 g
ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE
I LOVE sweet potatoes, and this is quite possible the most brilliant combination of flavors with sweet potatoes I have ever seen. Unlike a traditional potato salad, which is best chilled, this is best served slightly warm or at room temperature. It's a delicious paring with just about anything southwestern, but also goes well with salmon.
Provided by AllergyGirl
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
- Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
- Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.
Nutrition Facts : Calories 374.7, Fat 27.5, SaturatedFat 3.8, Sodium 79.9, Carbohydrate 31.1, Fiber 6.1, Sugar 7.2, Protein 3.2
YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN
Provided by Rick Rodgers
Categories Salad Potato Side Fourth of July Picnic Vegetarian High Fiber Backyard BBQ Mayonnaise Vinegar Corn Bell Pepper Hot Pepper Summer Grill Grill/Barbecue Low Cholesterol Cilantro Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
- Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
- * Sold at some supermarkets and at specialty foods stores and Latin markets.
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- Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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- Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
- Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
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Ratings 45Calories 80 per servingCategory Salad, Side
- Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
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- Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
- Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
- Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
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- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a rimmed baking sheet with parchment.
- Meanwhile, mix the dressing: in a wide-mouthed jar or bullet, blend the tahini, lemon juice, oil, maple syrup, fennel seed, salt, garlic and pepper with an immersion blender. If you need to thin it out, add ½ - 1 tablespoon water and blend again.
- Wipe out the salad bowl and add spinach, shallot, pistachios and pomegranate. Add sweet potatoes, toss with dressing and serve.
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