Mint & Coriander Chilli Potato Salad Recipe - No Mayo Salad
A vegetarian Continental recipe with potatoes (aloo), butter, coriander (dhania) leaves - loosely packed. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
20 steps- 1
To begin making the No Mayo Mint & Coriander Chilli Potato Salad Recipe first cut each potato into four pieces
coriander (dhania) leaves - loosely packed(1/4 cup)mint leaves (pudina) - loosely packed(1/4 cup)green chilli(1/2) - 2
In a pot of boiling water, add a tablespoon of salt and drop the chopped potatoes in
potatoes (aloo)(6)salt and pepper - to taste - 3
Simmer them for 10-15 minutes until they are cooked
- 4
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
potatoes (aloo)(6) - 5
Take the pot off the heat
- 6
Drain the potatoes from the water they are cooked in, using a colander
potatoes (aloo)(6) - 7
and set it aside until later use
- 8
In a food processor, add the coriander, mint, green chilli, garlic, lemon juice, salt and pepper along with a tablespoon of water
coriander (dhania) leaves - loosely packed(1/4 cup)mint leaves (pudina) - loosely packed(1/4 cup)green chilli(1/2)cloves garlic(4)lemon juice - of lemon(1)salt and pepper - to taste - 9
Pulse till smooth
- 10
Add olive oil and pulse again a couple of times
tablespoons extra virgin olive oil(2) - 11
The dressing will emulsify (combine and get a creamy consistency) and this indicates that it is ready
- 12
Set this dressing aside until later use
- 13
In a non stick pan, add a teaspoon of butter and allow it to melt
butter(1 teaspoon) - 14
Next, add the the drained potatoes into it
potatoes (aloo)(6) - 15
On a high heat, toss the potatoes for 4-5 minutes continuously till they are crisp on the outside
potatoes (aloo)(6) - 16
Once done turn of the heat
- 17
All the components for the salad are ready
- 18
Now, lets assemble it
- 19
In a large salad bowl, add the potatoes, pour the dressing over them and toss it until the potatoes are well-coated
potatoes (aloo)(6) - 20
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
coriander (dhania) leaves - loosely packed(1/4 cup)mint leaves (pudina) - loosely packed(1/4 cup)green chilli(1/2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mint & Coriander Chilli Potato Salad Recipe - No Mayo Salad
A vegetarian Continental recipe with potatoes (aloo), butter, coriander (dhania) leaves - loosely packed. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
20 steps- 1
To begin making the No Mayo Mint & Coriander Chilli Potato Salad Recipe first cut each potato into four pieces
coriander (dhania) leaves - loosely packed(1/4 cup)mint leaves (pudina) - loosely packed(1/4 cup)green chilli(1/2) - 2
In a pot of boiling water, add a tablespoon of salt and drop the chopped potatoes in
potatoes (aloo)(6)salt and pepper - to taste - 3
Simmer them for 10-15 minutes until they are cooked
- 4
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
potatoes (aloo)(6) - 5
Take the pot off the heat
- 6
Drain the potatoes from the water they are cooked in, using a colander
potatoes (aloo)(6) - 7
and set it aside until later use
- 8
In a food processor, add the coriander, mint, green chilli, garlic, lemon juice, salt and pepper along with a tablespoon of water
coriander (dhania) leaves - loosely packed(1/4 cup)mint leaves (pudina) - loosely packed(1/4 cup)green chilli(1/2)cloves garlic(4)lemon juice - of lemon(1)salt and pepper - to taste - 9
Pulse till smooth
- 10
Add olive oil and pulse again a couple of times
tablespoons extra virgin olive oil(2) - 11
The dressing will emulsify (combine and get a creamy consistency) and this indicates that it is ready
- 12
Set this dressing aside until later use
- 13
In a non stick pan, add a teaspoon of butter and allow it to melt
butter(1 teaspoon) - 14
Next, add the the drained potatoes into it
potatoes (aloo)(6) - 15
On a high heat, toss the potatoes for 4-5 minutes continuously till they are crisp on the outside
potatoes (aloo)(6) - 16
Once done turn of the heat
- 17
All the components for the salad are ready
- 18
Now, lets assemble it
- 19
In a large salad bowl, add the potatoes, pour the dressing over them and toss it until the potatoes are well-coated
potatoes (aloo)(6) - 20
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
coriander (dhania) leaves - loosely packed(1/4 cup)mint leaves (pudina) - loosely packed(1/4 cup)green chilli(1/2)
Rate this recipe
