Mint & Coriander Chilli Potato Salad Recipe - No Mayo Salad

Step 1: To begin making the No Mayo Mint & Coriander Chilli Potato Salad Recipe first cut each potato into four pieces

Step 2: In a pot of boiling water, add a tablespoon of salt and drop the chopped potatoes in

Step 3: Simmer them for 10-15 minutes until they are cooked

Step 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

Step 5: Take the pot off the heat

Step 6: Drain the potatoes from the water they are cooked in, using a colander

Step 7: and set it aside until later use

Step 8: In a food processor, add the coriander, mint, green chilli, garlic, lemon juice, salt and pepper along with a tablespoon of water

Step 9: Pulse till smooth

Step 10: Add olive oil and pulse again a couple of times

Step 11: The dressing will emulsify (combine and get a creamy consistency)  and this indicates that it is ready

Step 12: Set this dressing aside until later use

Step 13: In a non stick pan, add a teaspoon of butter and allow it to melt

Step 14: Next, add the the drained potatoes into it

Step 15: On a high heat, toss the potatoes for 4-5 minutes continuously till they are crisp on the outside

Step 16: Once done turn of the heat

Step 17: All the components for the salad are ready

Step 18: Now, lets assemble it

Step 19: In a large salad bowl, add the potatoes, pour the dressing over them and toss it until the potatoes are well-coated

Step 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