Dinich Salata Ethiopian Potato Salad Recipes

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ETHIOPIAN POTATO SALAD



Ethiopian Potato Salad image

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.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 158.8, Fat 7, SaturatedFat 0.7, Sodium 11.2, Carbohydrate 22.5, Fiber 3.1, Sugar 1.9, Protein 2.7

SYRIAN POTATO SALAD (PATATA SALATA)



Syrian Potato Salad (Patata Salata) image

This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.

Provided by Abby Falck

Categories     Southwest Asia (middle East)

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 9

3 lbs potatoes
1/2 cup packed fresh parsley
1/3 cup packed of fresh mint
6 scallions
1/3 cup oil
1/4 cup lemon juice
2 garlic cloves
salt
pepper

Steps:

  • Boil whole potatoes until tender. Drain and allow to cool.
  • When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
  • Chop the parsley, mint, and scallions. (A food processor works great here!).
  • Finely mince, or crush to a paste, the cloves of garlic.
  • Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
  • Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
  • Chill or serve at room temperature.

Nutrition Facts : Calories 220.7, Fat 9.3, SaturatedFat 1.2, Sodium 15.5, Carbohydrate 31.9, Fiber 4.5, Sugar 1.8, Protein 4

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