Recipe: Warm Potato Salad with Cilantro & Toasted Cumin

updated Jan 29, 2020
Warm Potato Salad with Cilantro & Toasted Cumin
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(Image credit: Apartment Therapy)

Have I ever mentioned my love of simple potato salads? Oh, yes, I have! Seriously, I hope I don’t sound like a broken record, but simple yet fresh potato salads are one of the best summer side dishes. They can even double as lunch or dinner, especially with a little shredded chicken thrown in. This is yet one more quick potato salad, a warm hash of potatoes, shallots, and cumin — there’s only about six main ingredients, but it tastes so deliciously toasty and complex!

(Image credit: Faith Durand)

I was inspired by Indian dishes, of course, when creating this salad. I really love whole toasted cumin seeds. It sounds as if they might be too strong (whole spices?) but in this salad, after being fried in oil, they just have a nutty, toasty crunch.

This comes together fast — just chop and boil potatoes, and chop up the cilantro and shallots while they are cooking. Toss in the hot oil and cumin, and a squeeze of lemon, and presto — a warm, pleasantly spiced side dish that is much more than the sum of its parts.

It just gets better after a night in the refrigerator, too!

(Image credit: Apartment Therapy)

Warm Potato Salad with Cilantro & Toasted Cumin

Serves 4 to 6

Nutritional Info


  • 2 tablespoons

    kosher salt

  • 2 pounds

    red potatoes, chopped into roughly 2-inch pieces

  • 1 bunch

    cilantro, stems trimmed and removed

  • 3

    large shallots

  • 1/4 cup

    olive oil

  • 1 1/2 tablespoons

    whole cumin

  • 1/2


  • Freshly ground black pepper


  1. Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add the diced potatoes and cook for 8 to 10 minutes, or until they are tender but not yet mush. Drain and return to the pot.

  2. Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots thinly and stir them in too.

  3. Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the 1 1/2 tablespoons of whole cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Pour the contents of the skillet over the potatoes (watch out, as some of the seeds may pop as they hit the cooler pan). Stir thoroughly.

  4. Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed. Serve warm, room temperature, or cold.

(Images: Faith Durand)