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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
When cumin is toasted in its whole form, it adds a warm and mellow flavor to the dish. You can use ground cumin in small amounts, but the flavor of home-toasted cumin is, in my opinion, much better.
2 pounds baby new potatoes
1 tablespoon whole cumin seeds
1 tablespoon Gefen Mustard
1 and 1/2 teaspoons Gefen Honey
3 tablespoons Gefen Olive Oil
1 teaspoon fresh lemon juice
1 large scallion, finely chopped
Cook potatoes in a large pot of salted boiling water until they can be pierced easily with a fork (about 25 minutes). Drain well.
Meanwhile, place cumin seeds in a heavy skillet and place over medium heat. Toast the seeds, stirring occasionally, until some start to pop or the smell gets very strong. Remove and cool. Crush toasted cumin with a mortar and pestle, or place in a plastic bag and press with a rolling pin.
Combine mustard, honey, olive oil, and lemon juice in a large bowl. Add potatoes and toss gently to coat. Add scallions and sprinkle with crushed cumin, just a bit at a time, adjusting the seasoning to your taste. Toss again and serve.
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