Grilled Potato Salad with Zhoug Mayo

Ingredients

• 1/2 cup (12 grams) loosely packed fresh cilantro leaves
• 1/2 cup (12 grams) loosely packed fresh flat-leaf Italian parsley leaves
• 2 tablespoons (32 grams) lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 2 garlic cloves, crushed and peeled
• 2 jalapeños, coarsely chopped (seeded for less heat)
• Freshly ground black pepper
• 2 tablespoons (25 grams) extra-virgin olive oil
• 1/3 cup (67 grams) mayonnaise
• 1 1/2 pounds (680 grams) rainbow fingerling potatoes
• 1 1/2 teaspoons kosher salt, divided, plus more for the cooking water
• 3 tablespoons (25 grams) extra-virgin olive oil, divided
• 1/2 teaspoon garlic powder
• Freshly ground black pepper
• 1 1/4 teaspoons ground cumin, divided
• 3/4 teaspoon ground coriander, divided
• 1 large or 2 small red onions, peeled and cut into 1/2-inch-thick rings
• Handful fresh cilantro leaves, for garnish
• Handful fresh Italian parsley leaves, for garnish
• Flaky salt

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