Roasted Potato Salad with Ancho-Cumin Vinaigrette

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This spicy potato salad is a delight. Bursting with flavor and texture, it is fragrant with the scent of cumin.


Ancho-Cumin Vinaigrette:
3 tbsp. orange juice
2 tsp. Dijon mustard
2 tsp. cumin seed, toasted and ground
1 1/2 tsp. grated orange zest
1 1/2 tsp. salt
1 tsp. honey
1/2 tsp. ancho chile powder
1/2 cup olive oil

Roasted Potato Salad:
3 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. dried basil
1 tsp. dried marjoram
1 tsp. dried oregano
1 tsp. tried thyme
1 tsp. minced garlic
4 lbs. medium red potatoes, quartered
1 lb. grilled corn kernels
12 oz. cooked artichoke hearts, quartered
8 oz. roasted red bell peppers, cut into 1x1/2-in. strips
3 oz. Kalamata olives, pitted and halved
1/4 cup cilantro, chopped
14 cup parsley, chopped
salt, to taste


Ancho-Cumin Vinaigrette:

1. In blender or food processor, blend orange juice, mustard, cumin, orange zest, salt, honey, and chile powder.

2. With motor running, slowly drizzle in oil until emulsified.

Yield: 3/4 cup

Roasted Potato Salad:

1. Preheat oven to 425°F.

2. In large bowl, whisk together mustard, oil, basil, marjoram, oregano, thyme, and garlic. Add potatoes and toss until well coated.

3. Spread potatoes in one layer on sheet pan; cover with foil. Roast 20 min. Remove foil, lower heat to 350°F and roast, turning occasionally with spatula, about 25 min. or until browned and cooked through. Cool.

4. In large bowl, toss potatoes, corn, artichokes, bell peppers, olives, cilantro, and parsley with 3/4 cup dressing until well coated. Season with salt.


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