Mint & Coriander Chilli Potato Salad Recipe - No Mayo Salad
A healthy twist to the classic potato salad. Refreshing coriander and mint added to the potatoes lifts their tastes and takes the salad up a notch. Serve Mint & Coriander Chilli Potato Salad along side any meal of your choice.
Potato Salad Recipe is a delicious, mayo-free version of this classic that is usually loaded with calories because it is traditionally made with a creamy mayonnaise-based dressing. In this recipe the Potato Salad is wholesome and just as satisfying, minus the extra indulgence. It makes a good snack for unexpected hunger pangs, dressed in a cilantro-mint sauce which is not just healthier but so tasty, it will have you licking your fingers.
Serve the No Mayo Mint & Coriander Chilli Potato Salad Recipe warm along with Light And Creamy Broccoli Soup and Whole Wheat Bread Recipe With Oatmeal And Flaxseeds for a light weeknight dinner.
Other recipes that you can try are:
- 6 Potatoes (Aloo)
- 1 teaspoon Butter
- 1/4 cup Coriander (Dhania) Leaves , loosely packed
- 1/4 cup Mint Leaves (Pudina) , loosely packed
- 1/2 Green Chilli
- 4 cloves Garlic
- Lemon juice , of 1 lemon
- 2 tablespoons Olive Oil
- Salt and Pepper , to taste
How to make Mint & Coriander Chilli Potato Salad Recipe - No Mayo Salad
To begin making the No Mayo Mint & Coriander Chilli Potato Salad Recipe first cut each potato into four pieces.
In a pot of boiling water, add a tablespoon of salt and drop the chopped potatoes in. Simmer them for 10-15 minutes until they are cooked. You can test them by inserting a fork in the potato pieces, and if it passes through the center easily, and the potatoes are soft, it means that they are cooked through.
Take the pot off the heat. Drain the potatoes from the water they are cooked in, using a colander. and set it aside until later use.
In a food processor, add the coriander, mint, green chilli, garlic, lemon juice, salt and pepper along with a tablespoon of water. Pulse till smooth. Add olive oil and pulse again a couple of times. The dressing will emulsify (combine and get a creamy consistency) and this indicates that it is ready. Set this dressing aside until later use.
In a non stick pan, add a teaspoon of butter and allow it to melt. Next, add the the drained potatoes into it.
On a high heat, toss the potatoes for 4-5 minutes continuously till they are crisp on the outside. Once done turn of the heat.
All the components for the salad are ready. Now, lets assemble it.
In a large salad bowl, add the potatoes, pour the dressing over them and toss it until the potatoes are well-coated.
Serve the No Mayo Mint & Coriander Chilli Potato Salad Recipe warm along with Light And Creamy Broccoli Soup and Whole Wheat Bread Recipe With Oatmeal And Flaxseeds for a light weeknight dinner..
Richa runs her blog My Food Story from her kitchen in Bangalore. She's grown up in the kitchen alongside her mum and grandmothers and conversations in her family revolve around the next meal. Richa loves experimenting with new ingredients, different cuisines and is always up for trying out a new twist to everyday food. She believes that cooking shouldn't be tiresome or a rare skill. With her blog, she wants to encourage people her age to cook at home; so her recipes are simple, easy to follow and fun.