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Eritrean Potato Salad

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Eritrean Potato Salad
  • 1lb. white or red potatoes, cut into 1 ½‐inch cubes
  • 3T lemon juice
  • 3T oil of choice
  • ½c chopped scallions, mostly greens
  • 2T fresh Italian parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1 jalapeno, seeded and minced
  1. Bring a pot of lightly salted water to a boil and add the potatoes.
  2. Cook about 8 ‐ 10 minutes or until just tender.
  3. Drain, rinse in cold water to stop the cooking process, and set aside.
  4. In a bowl large enough to accommodate the salad, combine the remaining ingredients.
  5. Add the potatoes to the bowl and toss well.
  6. Taste for seasonings and adjust lemon juice, oil, salt, pepper as necessary.
  7. Cover and refrigerate at least 1 hour before serving.


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