Dinich Salata Ethiopian Potato Salad Recipes

Steps:

• 1. Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
• 2. Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 - 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
• 3. While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
• 4. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
• 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.

Steps:

• Cut potatoes into 2-2 1/2" chunks.
• Bring a large pot of water to boil and add the potatoes.
• Cook about 20 minutes or until fork tender.
• Drain. Rinse potatoes under cold water to stop the cooking process.
• Set aside to cool.
• 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.
• Refrigerate at least 3 hours. Keep chilled until just before serving.
• Adjust seasonings, adding more lemon juice, etc. if necessary.
• *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.