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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1	lb	scrubbed peeled	358.3384	81.9642	9.7069	0.3629
lemon	1			1.2808	0.4116	0.0486	0.0132
grapeseed oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
white onion	1/3	cup	minced	21.3333	4.9813	0.5867	0.0533
flat leaf italian parsley	2	tablespoons	chopped	-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-
green jalapeno pepper	1		minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.