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Potato Salad with Cumin Vinaigrette
Serves 6


2 teaspoon cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 pounds red-skinned new potatoes, unpeeled
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablesspoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping chopped seeded drained pickled jalapeno chilies from jar
2 tablespoons liquid reserved from chilies


Whisk lemon juice, cumin, and oil in a small bowl. Season to taste with salt, pepper, and sugar. Place potatoes in a large pot with enough water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with a skewer, about 20 minutes. Drain. Allow to cool enough to cut into quarters. Transfer to a large bowl. Add eggs, green onions, red onion, cilantro, jalapeno chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature.

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