Ethiopian Potato Salad (Dinich)

Ethiopian Potato Salad (Dinich)

Turmeric-tinted potatoes and carrots tossed with a tangy mustard vinaigrette.

Total 55 min Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Ethiopian side dish features boiled potatoes and carrots stained golden with turmeric, then tossed with a sharp mustard and vinegar dressing. Served warm or at room temperature, it pairs well alongside injera and spiced lentil or vegetable stews as part of a larger platter.

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and sliced into 1/4-inch rounds
  • 1/2 teaspoon ground turmeric
  • 1/2 cup red onion, finely diced
  • 1/3 cup olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon yellow mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 jalapeño, thinly sliced (optional)

Method

  1. Place the potato cubes in a 6-quart saucepan and add water to cover by 2 inches. Add 1/2 teaspoon salt and the turmeric, and stir to distribute the color.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, 8 to 10 minutes.

  3. Add the carrot rounds to the pot and continue simmering until both potatoes and carrots are tender but not falling apart, 5 to 7 minutes more.

  4. Drain the potatoes and carrots in a colander and spread them on a baking sheet to cool slightly, about 10 minutes.

  6. Transfer the cooled potatoes and carrots to a large bowl. Add the diced red onion and pour the dressing over the top.

  7. Toss gently with a rubber spatula until the vegetables are evenly coated, taking care not to mash the potatoes.

  8. Sprinkle with chopped parsley and jalapeño slices if using. Serve warm or at room temperature.

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Ethiopian Potato Salad (Dinich)

This Ethiopian side dish features boiled potatoes and carrots stained golden with turmeric, then tossed with a sharp mustard and vinegar dressing. Served warm or at room temperature, it pairs well alongside injera and spiced lentil or vegetable stews as part of a larger platter.

55 min 6 servings 210 cal

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and sliced into 1/4-inch rounds
  • 1/2 teaspoon ground turmeric
  • 1/2 cup red onion, finely diced
  • 1/3 cup olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon yellow mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 jalapeño, thinly sliced (optional)

Method

  1. 1

    Place the potato cubes in a 6-quart saucepan and add water to cover by 2 inches. Add 1/2 teaspoon salt and the turmeric, and stir to distribute the color.

  2. 2

    Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, 8 to 10 minutes.

  3. 3

    Add the carrot rounds to the pot and continue simmering until both potatoes and carrots are tender but not falling apart, 5 to 7 minutes more.

  4. 4

    Drain the potatoes and carrots in a colander and spread them on a baking sheet to cool slightly, about 10 minutes.

  5. 5

    In a small bowl, whisk together the olive oil, vinegar, mustard, minced garlic, remaining 1/2 teaspoon salt, and black pepper until emulsified.

  6. 6

    Transfer the cooled potatoes and carrots to a large bowl. Add the diced red onion and pour the dressing over the top.

  7. 7

    Toss gently with a rubber spatula until the vegetables are evenly coated, taking care not to mash the potatoes.

  8. 8

    Sprinkle with chopped parsley and jalapeño slices if using. Serve warm or at room temperature.