Ethiopian Potato Salad

Potato salad is a popular dish in Ethiopian cuisine and is often served as a side dish with injera, a traditional Ethiopian bread.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Ethiopian Potato Salad

Cooking Method: Boiling Cuisine: Ethiopian Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 30 min Total Time 1 hr

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 1 medium Red Onion
• 2 medium Tomatoes
• 1 medium Cucumber
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 2 tablespoon Fresh Cilantro
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Boil the potatoes until tender. Drain and let cool.
2. Peel and chop the red onion, tomatoes, and cucumber.
3. In a large bowl, combine the chopped vegetables with the cooled potatoes.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
5. Pour the dressing over the potato mixture and toss to combine.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Sprinkle with fresh cilantro before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 3g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.