Ingredients:
- salt , to taste
- white pepper , to taste
- 1 green jalapeno pepper , 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.97 Kcal (553 kJ) | ||
| Calories from fat | 51.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Sodium | 13.61mg | 1% | |
| Potassium | 461.99mg | 10% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1mg | 5% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.64 Kcal (539 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Sodium | 13.26mg | 1% | |
| Potassium | 450.36mg | 10% | |
| Total Carbs | 17.52g | 6% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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