Ingredients:
1 lb russet potatoes or 1 lb white potatoes, scrubbed, peeled
1 lemons, juice of, to taste
2 -3 tablespoons grapeseed oil
1/3 cup finely minced white onions
2 tablespoons fresh flat-leaf Italian parsley, chopped ( NOT dried)
salt, to taste
white pepper, to taste
1 green jalapeno peppers, minced ( optional-read intro)
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.