Ethiopian Potato Salad

Bright, zesty, and packed with bold flavors, Ethiopian Potato Salad is a vibrant twist on the classic side dish. Featuring tender potatoes and carrots tossed with crisp red onions, fiery green chilies, and fragrant parsley, this salad is brought to life with a tangy dressing of white vinegar, olive oil, and a touch of ground turmeric. The golden turmeric not only adds a beautiful hue but also boosts the dish's aromatic appeal. Quick and easy to prepare in just 35 minutes, this recipe is perfect as a warm, room-temperature, or chilled side dish. Its versatility and unique East African-inspired flavor profile, highlighted by earthy spices and a fresh herbaceous finish, make it an ideal accompaniment for grilled meats, light lunches, or festive dinners. Whether you're seeking an exotic upgrade to your salad repertoire or a crowd-pleasing vegan option, this Ethiopian Potato Salad is sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Potatoes (medium, peeled and cubed)
• 2 pieces Carrots (medium, peeled and diced)
• 1 piece Red onion (small, thinly sliced)
• 1 piece Green chilies (seeded and finely chopped)
• 3 tablespoons Fresh parsley (chopped)
• 2 tablespoons White vinegar
• 3 tablespoons Olive oil
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Ground black pepper
• 0.75 teaspoons Salt

Directions

Step 1

Peel and cube the potatoes, then peel and dice the carrots.

Step 2

Bring a large pot of salted water to a boil. Add the potatoes and carrots, and cook for about 15-20 minutes, or until tender but not mushy.

Step 3

While the potatoes and carrots are cooking, thinly slice the red onion, seed and finely chop the green chili, and chop the parsley.

Step 4

Drain the cooked potatoes and carrots, and transfer them to a large mixing bowl. Let them cool slightly for 5-10 minutes.

Step 5

In a small bowl, whisk together the white vinegar, olive oil, ground turmeric, ground black pepper, and salt to make the dressing.

Step 6

Add the sliced red onions, chopped green chilies, and parsley to the bowl with the potatoes and carrots.

Step 7

Pour the dressing over the vegetables and gently toss everything together until well combined.

Step 8

Taste and adjust seasoning as needed, adding more salt or pepper if desired.

Step 9

Serve the potato salad warm, at room temperature, or chilled. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	927.2 grams (927.2g)

Amount per serving	% Daily Value*
Calories	935

Total Fat 43.10g	55%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1897mg	82%
Total Carbohydrate 130.00g	47%
Dietary Fiber 16.70g	60%
Total Sugars 16.60g
Protein 15.10g	30%

Vitamin D 0IU	0%
Calcium 145mg	11%
Iron 6mg	34%
Potassium 3303mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 6.2%

Carbs: 53.7%