Mint & Coriander Chilli Potato Salad – A No-Mayo Delight
Embark on a culinary adventure with this refreshing Mint & Coriander Chilli Potato Salad, a vibrant blend that elevates your dining experience without the heaviness of traditional mayo. Perfect as an appetizer or a light side dish, this salad is not only vegetarian but also bursting with flavors that tantalize the taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6 medium-sized |
| Butter | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves | 1/4 cup, loosely packed |
| Fresh Mint Leaves (Pudina) | 1/4 cup, loosely packed |
| Green Chilli | 1/2, finely chopped |
| Garlic | 4 cloves, minced |
| Lemon Juice | Juice of 1 lemon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt and Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Servings
- Serves: 4
Instructions
-
Prepare the Potatoes: Begin your culinary journey by washing and cutting each potato into four equal pieces. In a large pot filled with boiling water, add a generous tablespoon of salt. Gently introduce the chopped potatoes into the pot and allow them to simmer for approximately 10-15 minutes, or until they are tender. To test for doneness, insert a fork into a potato piece; if it glides through effortlessly, the potatoes are perfectly cooked. Once ready, carefully remove the pot from the heat.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Drain the Potatoes: Using a colander, drain the boiled potatoes, letting them sit to cool slightly while you prepare the dressing.
-
Make the Dressing: In a food processor, combine the coriander leaves, mint leaves, finely chopped green chilli, minced garlic, lemon juice, and a pinch of salt and pepper. Add a tablespoon of water to help the blending process. Pulse the mixture until it achieves a smooth consistency. Next, drizzle in the extra virgin olive oil and pulse a few more times until the dressing is well combined and creamy. Set the dressing aside to allow the flavors to meld.
-
Crisp the Potatoes: In a non-stick pan, melt a teaspoon of butter over medium-high heat. Once the butter has melted and begins to bubble, add the drained potatoes to the pan. Toss the potatoes continuously for about 4-5 minutes, allowing them to develop a crisp, golden exterior. Once they are perfectly crisped, turn off the heat.
-
Assemble the Salad: In a large salad bowl, combine the crisp potatoes with the vibrant dressing you prepared earlier. Gently toss the potatoes until they are evenly coated in the aromatic mint and coriander dressing.
-
Serve: This Mint & Coriander Chilli Potato Salad can be enjoyed warm or at room temperature. For a delightful light dinner, serve it alongside a bowl of Light and Creamy Broccoli Soup and slices of Whole Wheat Bread with Oatmeal and Flaxseeds. Enjoy the refreshing taste and the wonderful combination of flavors in every bite!
Enjoy Your Culinary Creation!
This no-mayo potato salad not only showcases the fresh herbs’ vibrant flavors but also provides a healthy alternative to traditional creamy salads. Its simple preparation and lively taste make it an excellent choice for gatherings or a quiet weeknight dinner. Enjoy your cooking adventure and share this delightful dish with family and friends!
