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We’ve made this salad our own by adding a hint of our spice infused, pure maple syrup to our buttery garden potatoes.

Serves

8

Prep time

15 MINUTES

Cook time

20 MINUTES

INGREDIENTS

  • 3 pounds red/new potatoes​
  • 1 large red onion, cut into thick slices​
  • 1 tablespoon coriander seed​
  • 1 pinch cumin seed​
  • 1 tablespoon oregano leaves​
  • 2 Serrano chilies, minced​
  • 3 slices bacon, crisply cooked and coarsely chopped​
  • 1 bunch fresh cilantro, thick stems discarded, coarsely chopped​
  • 1/4 cup olive oil​
  • 1-2 tablespoons of Sweet Heat Maple Syrup
  • 1 tablespoon red wine vinegar​
  • 1 teaspoon salt​
  • 1/2 teaspoon coarse black pepper​

INSTRUCTIONS

  1. Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool, quarter potatoes; set aside.
  2. Grill onion slices over high heat until lightly caramelized.
  3. In a skillet over medium heat, toast coriander and cumin seeds for about 1 minute or until fragrant. Add oregano; and continue to toast about 20 seconds, be careful to watch for burning. Immediately remove spices from heat, transfer toasted spices into large bowl.
  4. In a large bowl with toasted spices, add oil, vinegar, Sweet Heat Maple Syrup, salt and pepper and whisk together to blend. Add potatoes, onions, chilies, bacon and cilantro; toss lightly to coat.

Tips: Pairs wonderfully with our Apple Frittata with Cheddar and Thyme.

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