Potato Salad with Chile-Cumin Vinaigrette

Directions

1. Place the potatoes in a large pot of salted water and bring to a boil. Boil the potatoes for about 8 minutes, or until tender, and then drain and place into a bowl with the green and red onions.
2. In the meantime, put the cumin seeds into a small skillet and toast, stirring frequently, over medium heat until fragrant. Once cool, transfer to a spice grinder or a mortar and pestle, and grind to a fine powder. Put the cumin into a food processor, along with the chiles, cilantro, jalapeno, onion, garlic, and rice vinegar.
3. With the processor’s motor running on low, slowly pour the olive oil down the processor chute and blend the mixture until combined.
4. Pour the dressing over the potato mixture and toss to coat. Serve immediately.