Ethiopian Potato Salad


1lb. white or red potatoes, cut into 1 ½‐inch cubes
3T lemon juice
3T oil of choice
1/2c chopped scallions, mostly greens
2T fresh Italian parsley, chopped
Salt and freshly ground black pepper to taste
1 jalapeno, seeded and minced (I used a red one – pretty!)


Bring a pot of lightly salted water to a boil and add the potatoes. Cook about 8 ‐ 10 minutes or until just tender. Drain, rinse in cold water to stop the cooking process, and set aside. In a bowl large enough to accommodate the salad, combine the remaining ingredients. Add the potatoes to the bowl and toss well. Taste for seasonings and adjust lemon juice, oil, salt, pepper as necessary. Cover and refrigerate at least 1 hour before serving. Look pretty garnished with additional chopped parsley and a pinch of paprika


Notes and Instructions

This one is from the Meskerem Ethiopian Restaurant in DC – a place now on my hit list of places to eat! A light potato salad – almost a contradic?on but it’s true! AND, a great picnic recipe, whether your picnic is Ethiopian themed or not.