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..