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!
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Recipe Information
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
Instructions
Peel and cube the potatoes, then peel and dice the carrots.
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.
While the potatoes and carrots are cooking, thinly slice the red onion, seed and finely chop the green chili, and chop the parsley.
Drain the cooked potatoes and carrots, and transfer them to a large mixing bowl. Let them cool slightly for 5-10 minutes.
In a small bowl, whisk together the white vinegar, olive oil, ground turmeric, ground black pepper, and salt to make the dressing.
Add the sliced red onions, chopped green chilies, and parsley to the bowl with the potatoes and carrots.
Pour the dressing over the vegetables and gently toss everything together until well combined.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve the potato salad warm, at room temperature, or chilled. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 15.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3116 mg | 66% | |
*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.
