Recipe: Cumin Potato Salad (blender or food processor)

CUMIN POTATO SALAD

5 pounds small heirloom or red potatoes, washed
Kosher or sea salt
FOR THE DRESSING:
1 teaspoon cumin seeds, toasted and ground
1 red bell pepper, roasted, peeled, seeded and chopped
1 clove garlic, minced
3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
3 scallions, white and light green parts, minced (for garnish)

Generously sprinkle the potatoes with sea salt and place on a steamer rack over boiling water. Cover and steam until fork-tender. Allow the potatoes to cool just enough so that you can handle them, then peel, if desired, and cut into 1/3-inch-thick slices. Place in a bowl.

WHILE THE POTATOES ARE COOKING, MAKE THE DRESSING:
Combine the cumin, bell pepper, garlic, vinegar, olive oil, salt and pepper in a blender or food processor. Blend until smooth.

While the potatoes are still hot, toss them with enough of the dressing to coat them well. As they chill and absorb the dressing, add more as needed. Just before serving, stir in the scallions.

Makes 6 servings
Source: Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn with Brigid Callinan