Ethiopian Potato Salad

Submitted by COOKGIRl

"I first tasted this potato salad at the Meskerem Ethiopian Restaurant in Washington DC. This is my copycat version of the restaurant's recipe I found online. Very easy to prepare and dairy free. Best served chilled. The jalapeno is optional in the sense that when serving the salad at family get togethers, I will omit the jalapeno for the children's sake."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 1 lb russet potatoes or 1 lb white potato, scrubbed, peeled
• 1 lemon, juice of, to taste
• 2 -3 tablespoons grapeseed oil
• 1⁄3 cup finely minced white onion
• 2 tablespoons fresh flat-leaf Italian parsley, chopped (NOT dried)
• salt, to taste
• white pepper, to taste
• 1 green jalapeno pepper, minced (optional-read intro)

directions

1. Cut potatoes into 2-2 1/2" chunks.
2. Bring a large pot of water to boil and add the potatoes.
3. Cook about 20 minutes or until fork tender.
4. Drain. Rinse potatoes under cold water to stop the cooking process.
5. Set aside to cool.
6. In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
7. Refrigerate at least 3 hours. Keep chilled until just before serving.
8. Adjust seasonings, adding more lemon juice, etc. if necessary.
9. *NOTE: This potato salad is intended to be scooped up using traditional Ethiopian injera bread (recipes found on this site) or use another similar flatbread such as pita, flour tortillas, chapatis, etc.

Reviews

[Creation In Hope]

I wasn't sure what to expect from this recipe. My husband wanted to eat it right away and I told him that it had to sit for at least 3 hours so we let it set for the night. We used small potatoes that I didn't have to cut up and before they went bad. It was absolutely amazing! I think that the small potatoes should have been cut in half, the larger ones cut into thirds. Yet it setting is VERY important to allow it to meld into the potato. It was even better the second night. We had these with homemade pitas and this is a recipe we will be making again that is for sure!!

 

[Linky]

Very good potato salad, I do love the hint of lemon!

 

[LucyS-D]

We really love this potato salad. I used the jalapenos and did not find them to be too hot at all.

 

[Kiwi Kathy]

A great potato salad recipe. I liked the fact that it wasn't doused in dairy. I had to sub olive oil for grapeseed, but don't think this matters. Made for Aussie / Kiwi Swap Jan 2014.

 

[Dienia B.]

good stuff .dee it light and flavorul i used green onions this time