I love my local West Philadelphia Eritrean and Ethiopian restaurant Dahlak, and one of my favorite dishes is their potato salad. I never want it to end. Here’s a recipe for Ethiopian Potato Salad, some of which I’ve adjusted for volume and taste below. Why you would ever want to make less than 5 pounds of this potato salad is beyond me:
- 5 pounds of potatoes (Any kind will do, but I used Golden Yellow here.)
- 10 tablespoons of lemon juice (Adjust up or down to taste)
- 12 tablespoons of oil (Again, virtually any will do. I used about 70% Canola and 30% olive)
- 2 cups finely minced onion (white or yellow)
- 10 tablespoons chopped fresh parsley.
- Salt, to taste.
- Pepper, to taste.
- Four chopped jalapenos (Despite what the original recipe says, these are NOT optional)
- Peel and chop the potatoes into 1.5 to 2 inch cubes.
- Get them boiling in a pot of water and get to work on the other ingredients.
- Chop, mince and juice everything else and drop it in a big bowl with the oil.
- When the potatoes are still a little hard but edible drain them, cool them off a little with cool running water and then drop them in the bowl with the other ingredients and toss. Warm potatoes absorb flavors better, so don’t let them cool down all the way.
- Put the mixed warm potatoes in the fridge to cool for as long as it takes.
This potato salad just gets better the longer it sits.