Prepare to impress your guests with this incredible Texas Style New Potato Salad Recipe! Featuring a delightful blend of crispy bacon and perfectly grilled onions, this salad is guaranteed to disappear faster than the burgers and hot dogs at your next gathering. It’s more than just a side; it’s a vibrant culinary experience that will quickly become a beloved staple on your cookout menu. We promise, this easy-to-follow recipe is a genuine winner!
For many, potatoes hold a special place in our hearts and on our plates. They are incredibly versatile, forming the base for countless comforting and delicious dishes. In our home, easy Quick Baked Potatoes are a regular feature, offering simple satisfaction. We also frequently enjoy Baked Garlic Potato Wedges, a flavorful twist on the classic baked potato concept. Indeed, a good potato dish is always a welcome sight.
However, what if we told you that potatoes could be elevated to an even higher plane of deliciousness? Imagine the creamy texture of new potatoes combined with the irresistible crunch of crispy bacon and the sweet, savory depth of aromatic grilled onions. Now, add a carefully selected medley of toasted spices—fragrant coriander, earthy cumin, and aromatic oregano—along with a subtle kick from fresh chiles and the bright freshness of cilantro. This, my friends, is the magical combination that defines this remarkable Texas Style New Potato Salad Recipe. It’s a flavor explosion that demands a spot at your next outdoor gathering.
This exceptional potato salad recipe was originally developed by the esteemed Chef Robert Del Grande of Cafe Annie in Houston, Texas, specifically for the renowned McCormick Gourmet Collection. Chef Del Grande masterfully combines classic Texan flavors, utilizing oregano, cumin, coriander, and chiles, all brought together with a tangy splash of red wine vinegar. The result is a potato salad boasting a big, bold Texan flavor profile that offers a perfect, vibrant complement to any cookout spread, standing out from typical mayonnaise-based versions.
Why This Texas Style Potato Salad Stands Out
What truly sets this Texas Style New Potato Salad apart is its dynamic flavor profile and refreshing approach. Unlike many traditional potato salads that rely heavily on creamy, often heavy, dressings, this recipe opts for a lighter, more vibrant vinaigrette base. The red wine vinegar provides a bright tang that beautifully cuts through the richness of the bacon and the sweetness of the grilled onions, creating a perfectly balanced dish. The toasted spices — coriander, cumin, and oregano — are not just add-ins; they are toasted to release their full aromatic potential, infusing the entire salad with a warmth and depth that is utterly captivating. And let’s not forget the serrano chiles and fresh cilantro, which add layers of heat and herbaceous freshness, respectively.
This salad is a testament to the fact that simple, quality ingredients, when combined thoughtfully, can create something truly extraordinary. It’s robust enough to satisfy hungry grill-masters yet light and refreshing enough for a hot summer day. It’s an unforgettable side dish that captures the spirit of Texas hospitality and big flavors.
Tips for Preparing Your Perfect Texas Style New Potato Salad
Selecting and Preparing Your Potatoes
The choice of potatoes is crucial for this recipe. New potatoes, often small red-skinned varieties, are ideal because they hold their shape beautifully after cooking, offering a firm yet tender texture that doesn’t become mushy. When boiling, ensure the water is generously salted – this is your first opportunity to season the potatoes from the inside out. Cook them until they are just tender when pierced with a fork, but not falling apart. Overcooked potatoes will absorb too much dressing and lose their structural integrity.
Grilling the Onions to Perfection
The grilled red onions are a star component of this salad. Grilling brings out their natural sweetness and adds a smoky, caramelized note that is simply divine. Cut your red onion into thick slices to prevent them from falling through the grill grates. Grill them over high heat until they are tender and have beautiful char marks, indicating that their sugars have caramelized. This step is non-negotiable for achieving the authentic Texas flavor.
The Art of Toasting Spices
Toasting the coriander and cumin seeds before adding them to the dressing is a game-changer. This process awakens their essential oils, intensifying their fragrance and flavor. Use a dry skillet over medium heat and stir constantly for about a minute, or until you can smell their inviting aroma. Add the oregano for just another 20 seconds, being careful not to burn the spices, as this can make them bitter. Immediately transfer them to a bowl to stop the cooking process.
Assembling and Serving Your Salad
One of the best features of this Texas Style New Potato Salad is its make-ahead potential. You can prepare it a day or two in advance and keep it refrigerated until party time. Alternatively, prepare all components except for the grilled onions ahead of time. Then, during your cookout, as your other delicious food is grilling, simply grill the onions. The enticing aroma of grilling onions will undoubtedly build anticipation among your guests! Once the onions are perfectly grilled, add them to the chilled potato salad and toss everything together just before serving to ensure maximum freshness and flavor. This flexibility makes it an ideal choice for entertaining.
Texas Style New Potato Salad Recipe
Texas Style New Potato Salad Recipe
8 servings
10 minutes
30 minutes
40 minutes
This super tasty potato salad will be the favorite dish at your next cookout, guaranteed to impress with its bold Texas flavors.
Ingredients
- 3 pounds red/new potatoes
- 1 large red onion, cut into thick slices
- 1 tablespoon coriander seed
- 1 pinch cumin seed
- 1 tablespoon oregano leaves
- 2 serrano chiles, minced
- 3 slices bacon, crisply cooked and coarsely chopped
- 1 bunch fresh cilantro, thick stems discarded, coarsely chopped
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
Instructions
- Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool completely. Once cool, quarter potatoes; set aside.
- Grill onion slices over high heat until lightly caramelized and tender.
- In a dry skillet over medium heat, toast coriander and cumin seeds for about 1 minute or until fragrant, stirring constantly. Add oregano leaves and continue to toast for about 20 seconds, being careful to watch for burning. Immediately remove spices from heat and transfer the toasted spices into a large bowl.
- In the large bowl with the toasted spices, add the olive oil, red wine vinegar, salt, and coarse black pepper. Whisk everything together thoroughly to blend and create the dressing. Add the quartered potatoes, grilled onions, minced chiles, crispy bacon, and chopped cilantro; toss lightly and gently to ensure all ingredients are evenly coated with the flavorful dressing.
Notes
Recipe adapted from a McCormick original. For a milder flavor, remove seeds from serrano chiles or substitute with a less spicy pepper.
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This recipe was originally published on July 23, 2014, and continues to be a favorite for its unparalleled flavor and ease of preparation. We encourage you to try this one very soon and savor every delicious bite!