Recipe 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.
Top Review by 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.
- 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 See How It's Made
- Cut potatoes into 2-2 1/2" chunks.
- Bring a large pot of water to boil and add the potatoes.
- Cook about 20 minutes or until fork tender.
- Drain. Rinse potatoes under cold water to stop the cooking process.
- Set aside to cool.
- 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.
- Refrigerate at least 3 hours. Keep chilled until just before serving.
- Adjust seasonings, adding more lemon juice, etc. if necessary.
- *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.