ATAKILT WAT

Adapted from Spoons of Flavor

Ingredients:

6 T olive oil

3 medium yukon gold potatoes, peeled and cut into ½" slices

4 carrots, peeled, halved lengthwise, and chopped into ½" sections

2 onions, peeled, quartered and cut into ½" slices

1 green chili, halved, seeded, and chopped

4 garlic cloves, pressed

3" ginger, grated

1 t turmeric powder

2 t cumin seeds

½ t black pepper

2 t salt

½ large head of cabbage, quartered, cored, cut into ½" x 1 " slices

Juice of 1 lemon 

Methodology:

Add the vegetables to a large dutch oven as they are chopped.  Add the oil and heat over medium flame, stirring, until the onion and potato take on golden color, 5-10 minutes.

Add the garlic, ginger, spices and salt and thoroughly combine, cook 2 minutes.

Stir in the cabbage and 1 c water.  Cover, cook until steaming, then reduce heat and cook, stirring occasionally, until the potatoes are cooked through, adding more water if necessary.  Uncover, cook remaining water off, then taste for seasoning, adding as much lemon juice as desired. 

GERMAN POTATO SALAD

From epicurious, now behind a paywall

Serves 6

Ingredients:

2 1/4 lb medium yukon gold or red potatoes

6 bacon slices, chopped (optional)

1/2 c finely chopped red onion

1/2 c red wine vinegar

1/2 c water

2 t coarse-ground mustard

2 t sugar

2 t salt

1/2 t black pepper

1/4 c fresh dill, chopped

Methodology:

Boil the potatoes until done, then cool until you can peel and slice them into 1/4" slices.

Sauté bacon in a medium saucepan until brown.  Remove, reserving 2 1/2 T grease in pan.  Discard remaining grease.  Sauté onion for 2 minutes, or until translucent.  Whisk in remaining ingredients, aside from dill.  Simmer until reduced to 2/3 c, about 4 minutes.  Remove from heat.

Add potatoes and toss to coat with dressing.  Let stand 3 minutes.  Add dill and bacon, season to taste and toss again.  Serve warm.