New potato salad with cumin vinaigrette

Contributed by Preston Maring, MD

New potato salad with cumin vinaigrette

When I came home from our hospital’s farmers’ market with red and yellow new potatoes and fresh cilantro, I turned to the internet for ideas.

With a few modifications I offer you a spectacular version of potato salad found on the net which can be served warm or at room temperature.

This is really, really good. 

Servings: 6


  • 1 tablespoon cumin seeds, toasted in a skillet and then ground
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 pounds red and/or yellow-skinned new potatoes, unpeeled, cut into 1-inch pieces
  • 1 tablespoon salt
  • 4 green onions or baby leeks, thinly sliced
  • 4 tablespoons chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 1 heaping tablespoon chopped, seeded, drained pickled jalapeño chilies (about one whole one) from jar, 2 tablespoons liquid reserved
  • Salt and freshly ground pepper to taste


  1. Add the toasted cumin to the lemon juice in a small bowl then whisk in the olive oil.
  2. Cover the potatoes with water in a large pot and add the salt. Bring to boil and then simmer until they are “potato salad” tender -- not falling apart. This may only take 8 to 10 minutes of simmering.
  3. In a large mixing bowl, toss the green onions, red onion, cilantro, jalapeno, and jalapeno juice. 
  4. Drain the potatoes, mix with the veggies, and toss with the cumin dressing.
  5. Season to taste. Transfer the potato salad to a serving bowl and garnish it with more cilantro.

Nutrition information (per serving)

  • Calories: 289
  • Total fat: 19 g
  • Saturated fat: 3 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 429 mg
  • Total carbohydrate: 29 g
  • Dietary fiber: 4 g
  • Protein: 4 g