Best 2 Dinich Salata Ethiopian Potato Salad Recipes
Dinich Salata, also known as Ethiopian potato salad, is an easy dish to prepare and bursting with flavor. Dinich Salata is often the star of a vegetarian meal in Ethiopian cuisine. Dinich Salata is a spicy dish, with its bold flavors originating in mustard, serrano peppers and jalapeño peppers. The potatoes in this salad are boiled and seasoned with a dressing made from a mixture of spices such as berbere, paprika, and turmeric. This dish is often served with injera bread, a sourdough flatbread common in Ethiopian cuisine.
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ETHIOPIAN POTATO SALAD
I first tasted this potato salad at the Meskerem Ethiopian Restaurant in Washington DC. This is my copycat version of the restaurant's recipe I found online. Very easy to prepare and dairy free. Best served chilled. The jalapeno is optional in the sense that when serving the salad at family get togethers, I will omit the jalapeno for the children's sake.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158.8, Fat 7, SaturatedFat 0.7, Sodium 11.2, Carbohydrate 22.5, Fiber 3.1, Sugar 1.9, Protein 2.7
SYRIAN POTATO SALAD (PATATA SALATA)
This recipe comes from a cookbook published by my husband's grandmother's Armenian Orthodox church. I prefer the bright, refreshing flavor of its lemon-mint dressing over mayonnaise-laden American potato salads.
Provided by Abby Falck
Categories Southwest Asia (middle East)
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil whole potatoes until tender. Drain and allow to cool.
- When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
- Chop the parsley, mint, and scallions. (A food processor works great here!).
- Finely mince, or crush to a paste, the cloves of garlic.
- Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
- Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
- Chill or serve at room temperature.
Nutrition Facts : Calories 220.7, Fat 9.3, SaturatedFat 1.2, Sodium 15.5, Carbohydrate 31.9, Fiber 4.5, Sugar 1.8, Protein 4
Tips:
- For the best flavor, use freshly boiled potatoes that are still warm.
- If you don't have berbere spice, you can substitute a blend of paprika, cumin, and chili powder.
- Feel free to add other vegetables to the salad, such as diced carrots, celery, or onion.
- For a vegan version of the salad, omit the eggs and use a plant-based mayonnaise.
- Serve the salad immediately or chill it for later.
Conclusion:
Dinich Salata is a delicious and easy-to-make Ethiopian potato salad that is perfect for any occasion. With its unique blend of spices and herbs, this salad is sure to be a hit with your family and friends. So next time you're looking for a new and exciting side dish, give Dinich Salata a try!
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