A flavorful twist on the classic Ethiopian potato salad, enhanced with aromatic spices and vibrant ingredients.
Peel and cut the potatoes into bite-sized chunks.
Cut the potatoes evenly to ensure they cook at the same rate.
Bring a large pot of water to a boil and add the potato chunks.
Adding a pinch of salt to the water enhances the flavor of the potatoes.
Cook the potatoes until they are fork-tender, about 15 minutes.
Check the potatoes frequently to avoid overcooking.
Drain the potatoes and rinse them under cold water to stop the cooking process.
Cooling the potatoes quickly helps maintain their texture.
In a mixing bowl, combine the olive oil, lemon juice, salt, black pepper, turmeric, and chili powder.
Whisk the mixture well to evenly distribute the spices.
Add the cooled potatoes, chopped red onion, and cilantro to the bowl. Toss gently to combine.
Be gentle while mixing to avoid breaking the potatoes.
Refrigerate the salad for at least 2 hours before serving.
Chilling the salad allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with additional cilantro if desired.
Pair the salad with injera or flatbread for an authentic experience.
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