No Mayo Mint & Coriander Chilli Potato Salad Recipe
Looking for a healthier take on a traditional favorite? This No Mayo Mint & Coriander Chilli Potato Salad is a light and flavorful version of the classic, minus the heavy mayonnaise dressing. With fresh ingredients like coriander, mint, green chilli, and garlic, this version of potato salad is a refreshing and delicious choice. It’s perfect for unexpected hunger pangs and also a fantastic dish to serve at picnics, barbecues, or as a light appetizer. The natural crunch and zest from the mint-coriander dressing make it an irresistible snack, and you’ll find yourself going back for more!
Course: Appetizer
Cuisine: Continental
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6 medium-sized |
| Butter (Salted) | 1 teaspoon |
| Coriander (Dhania) Leaves | 1/4 cup, loosely packed |
| Mint Leaves (Pudina) | 1/4 cup, loosely packed |
| Green Chilli | 1/2, chopped |
| Garlic | 4 cloves, minced |
| Lemon Juice | From 1 lemon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt and Pepper | To taste |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Instructions
-
Prepare the Potatoes:
Begin by cutting the potatoes into four pieces. In a pot of boiling water, add a tablespoon of salt and carefully drop in the chopped potatoes. Allow them to simmer for about 10-15 minutes, or until cooked through. You can test the doneness by inserting a fork into the potato pieces—if the fork passes through easily, the potatoes are ready. Once done, remove the pot from the heat. -
Drain the Potatoes:
Drain the cooked potatoes using a colander, then set them aside to cool slightly while you prepare the dressing. -
Make the Dressing:
In a food processor, combine the fresh coriander leaves, mint leaves, green chilli, garlic, lemon juice, salt, and pepper. Add a tablespoon of water to help blend the ingredients. Pulse until smooth. Next, drizzle in the extra virgin olive oil and pulse a couple more times until the dressing reaches a creamy consistency. Set this aside for later use. -
Crisp the Potatoes:
Heat a non-stick pan over medium-high heat and add the teaspoon of butter. Once melted, add the drained potatoes to the pan. Toss them continuously for 4-5 minutes to ensure the potatoes become crispy on the outside, while remaining tender on the inside. When done, remove the pan from the heat. -
Assemble the Salad:
In a large salad bowl, add the crispy potatoes. Pour the prepared mint-coriander dressing over the potatoes and toss gently to coat them evenly. The warm potatoes will absorb the flavors of the dressing, making each bite absolutely delicious. -
Serve:
Serve your No Mayo Mint & Coriander Chilli Potato Salad warm. This salad pairs wonderfully with a light meal, like a Light and Creamy Broccoli Soup and Whole Wheat Bread with Oatmeal and Flaxseeds for a wholesome, satisfying dinner.
Nutrition Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~180 kcal |
| Protein | ~3g |
| Carbohydrates | ~30g |
| Fiber | ~3g |
| Fat | ~6g |
| Saturated Fat | ~1g |
| Cholesterol | ~5mg |
| Sodium | ~180mg |
This No Mayo Mint & Coriander Chilli Potato Salad is not just lighter, but it’s also packed with fresh flavors that are both aromatic and zesty. With the crunchiness of the potatoes combined with the herby, spicy dressing, it’s sure to become a favorite in your recipe repertoire. Enjoy it as a snack, side dish, or light meal!
