Ingredients for Ethiopian Potato Salad
- 3 lbs Russet potatoes, peeled and cubed
- 1/4 cup lemon juice
- 1/4 cup Grapeseed Oil
- 1 white onion, chopped
- 1/2 cup fresh flat leaf Italian parsley, chopped
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 green jalapeño pepper, minced
- 1 tablespoon berbere spice, or to taste
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How to Make Ethiopian Potato Salad
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and set aside to cool slightly.
- While the potatoes are cooking, gently sauté the red onion in a tablespoon of olive oil until softened, about 5 minutes. If using, add the minced jalapeño during the last minute of cooking.
- In a large bowl, combine the cooled potatoes, sautéed onions and jalapeños (if using), cilantro, lemon juice, remaining olive oil, salt, pepper, and berbere spice.
- Gently toss to coat all the potatoes evenly with the dressing.
- Taste and adjust seasoning as needed, adding more berbere spice for extra heat or more lemon juice for extra tang.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The salad tastes even better if chilled for a few hours or overnight.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
3g
Carbs
7g
