Last week we bought a bunch of cilantro to use in some fish tacos for Boyfriend’s birthday. We forgot about it in the fridge that night, and resolved to use it for our next batch of tacos. We forgot about it again. And again. And again. That bunch of cilantro began to haunt me.
So this weekend I made it my personal goal to do something with it. I googled things like, “What to do with a ton of cilantro???” and “I have so much cilantro! HELP!” and encountered many other people on the internet with the same problem as me.
I found this recipe and was intrigued, because I had never before considered potato salad with cilantro and cumin seeds, but it turned out so fragrant and delicious it kind of seems like a no-brainer.
We ended up getting some chicken tikka masala from a tiny Indian take-out place near our apartment to pair with it. It’s also great as a side dish or a small meal on its own.
Recipe taken and adapted from the kitchn.
2 tablespoons salt
2 pounds red potatoes, chopped into roughly 2-inch pieces (I used 4 medium-sized red potatoes)
1 bunch cilantro, stems trimmed and removed
3 large shallots (I substituted one small red onion)
1/4 cup olive oil
1 1/2 tablespoons whole cumin
Freshly ground black pepper
Boil a large pot of water with 2 tbsp of added salt. Add the diced potatoes and cook until tender, but not completely mushy. Drain and return to the pot.
Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots (or red onion onion) thinly and stir them in too.
Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the 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.
Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed.