| 1 kg red-skinned new potatoes |
cut into 2.5cm pieces, but do not peel |
boil until just tender, about 8 minutes; drain |
|
mix |
| 1 tablespoon salt |
|
| 4 eggs |
hard boil, peel, chop coarsely |
| 2 green onions |
slice thinly |
| 3 tablespoons red onion |
chopped finely |
| 1/4 cup coriander |
chopped |
| 1 tablespoon jalapeño chilies from jar |
|
drained, de-seeded, chopped |
| reserve 2 tablespoons liquid |
| cumin vinaigrette |
|
toss |
| 1 tablespoon cumin seeds |
toast in heavy pot over medium heat until fragrant; cool |
|
grind coarsely |
| 1/4 cup lemon juice |
|
whisk in |
| 1/2 cup olive oil |
|
whisk in |
| salt and pepper |
|
season to taste |