Texas Style New Potato Salad

Texas Style New Potato Salad 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 chiles, minced 3 slices bacon, crisply cooked and coarsely chopped 1 bunch fresh cilantro, thick stems discarded, coarsely chopped 1/4 cup olive oil 1 tablespoon red wine vinegar 1 teaspoon salt 1/2 teaspoon coarse black pepper Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside. Grill onion slices over high heat until lightly caramelized. 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. In a large bowl with toasted spices, add oil, vinegar, salt and pepper and whisk together to blend. Add potatoes, onions, chiles, bacon and cilantro; toss lightly to coat.