📝 About This Recipe
Dinich Selata is a refreshing and vibrant Ethiopian potato salad that perfectly balances the earthiness of tender potatoes with the sharp, citrusy bite of red onions and fresh jalapeños. Unlike creamy Western potato salads, this version relies on a bright lemon and oil emulsion, making it a light yet satisfying staple of the Ethiopian 'Beyaynetu' (vegetarian platter). It is an essential dish for fasting periods and warm-weather gatherings, offering a delightful crunch and a spicy kick that awakens the palate.
🥗 Ingredients
The Base
- 2 pounds Yukon Gold or Russet Potatoes (peeled and cut into 1-inch cubes)
- 6 cups Water (for boiling)
- 1 teaspoon Sea Salt (for the boiling water)
The Aromatics
- 1 medium Red Onion (very finely minced)
- 2-3 pieces Green Chilies (Jalapeño or Serrano) (deseeded and finely chopped)
- 2 cloves Fresh Garlic (pressed or grated into a paste)
- 1/2 teaspoon Fresh Ginger (finely grated)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon White Vinegar (for an extra tang)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Salt
For Garnish
- 1/4 cup Fresh Cilantro or Parsley (finely chopped)
- 2 stalks Green Onion (thinly sliced on the bias)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water. Add a teaspoon of salt to the water to season the potatoes from the inside out.
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2
Bring the pot to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 12-15 minutes, or until the potatoes are tender but still hold their shape when pierced with a fork.
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3
While the potatoes are cooking, prepare your aromatics. Finely mince the red onion and soak it in a small bowl of cold water for 5 minutes to remove the harsh 'bite,' then drain thoroughly.
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4
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, white vinegar, grated garlic, and grated ginger until the dressing is emulsified.
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5
Finely chop the green chilies. If you prefer a milder salad, ensure all seeds and white membranes are removed before chopping.
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6
Once the potatoes are cooked, drain them in a colander and let them sit for 3-5 minutes to allow excess steam to evaporate. This ensures they don't become soggy.
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7
Transfer the warm (not hot) potatoes to a large mixing bowl. Pour half of the dressing over the potatoes while they are still warm; this allows them to absorb the flavors more deeply.
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8
Add the drained red onions and the chopped green chilies to the bowl with the potatoes.
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9
Gently toss the mixture using a rubber spatula or a large spoon. Be careful not to mash the potatoes; you want distinct cubes coated in the aromatics.
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10
Pour the remaining dressing over the salad and season with additional salt and freshly cracked black pepper to taste.
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11
Cover the bowl and refrigerate for at least 30 minutes. Dinich Selata is traditionally served cold or at room temperature, and chilling allows the flavors to meld.
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12
Just before serving, sprinkle the fresh cilantro (or parsley) and sliced green onions over the top for a burst of color and freshness.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold as they hold their shape better than starchy Russets during tossing. To achieve a restaurant-quality look, ensure your onion and chili dice are uniform and very fine. If you find the raw garlic too pungent, you can whisk it into the lemon juice first and let it sit for 5 minutes to 'mellow' before adding the oil. Always dress the potatoes while they are slightly warm; cold potatoes have sealed surfaces that won't absorb the vinaigrette. Adjust the heat level by choosing your chili carefully—Serranos offer a sharp bite, while Jalapeños are more moderate.
🍽️ Serving Suggestions
Serve alongside warm Injera (Ethiopian sourdough flatbread) for an authentic experience. This makes a perfect side dish for 'Misir Wot' (spicy red lentils) or 'Kik Alicha' (yellow split peas). Pair with a crisp, chilled white wine like a Sauvignon Blanc to complement the lemon and chili. It works beautifully as a refreshing contrast to grilled meats like 'Tibs' (sautéed beef or lamb). For a modern twist, serve it atop a bed of fresh arugula or baby spinach.