This is a no-mayonnaise potato salad recipe with a refreshing lemon and herb dressing. It is perfect for a lunch picnic or potluck.
- Ingredients You’ll Need
- How To Make Potato Salad
- Hina’s Tried and True Tips
- Herbed Potato Salad Recipe
What I love most about herbed potato salad is that you can serve it as a side dish or an appetizer. Either way, it is a fulfilling and delicious addition to the table.
My potato salad is light, refreshing, and bursting with flavours of lemon and fresh herbs. In each bite, you can taste the natural creaminess of potatoes, the fresh flavour of herbs, the sweetness of olive oil, and the tanginess of lemon.
More Reasons To LOVE This Potato Salad
- easy dressing
- meal prep friendly
- gluten and nut free
- vegan and vegetarian
- requires minimal ingredients
Ingredients You’ll Need
- Potato: I prefer using baby potato for this salad recipe. This recipe works fine with any variety of potatoes. If you are using bigger size potatoes, cut them into quarters.
- Herbs: I mix fresh parsley, dill leaves, and mint. Add herbs like spring onion greens, coriander, cilantro, chives, thyme, or Italian basil. Herbs take a basic salad to a gourmet level, like this beetroot herb salad or the classic couscous salad .
- Salad Dressing: It is a simple lemon vinaigrette of extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, garlic, sugar, salt, and pepper.
- Red Chilli Pepper: I add one mildly spicy red chilli pepper to the dressing. It gives a delicious, spicy kick to the potato salad. But it is an optional ingredient.
Love Vegetarian Salads?
How To Make Potato Salad
Step 1: For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.
Step 2: Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.
Step 3: Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.
Step 4: Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.
Step 5: Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.
Hina’s Tried and True Tips
- Don’t overcook potatoes ; otherwise, they will crumble and get mashed up when tossed in dressing. Hence, never pressure-cook potatoes for a salad.
- Once the potatoes are cooked , immediately transfer them to a colander and drain all the water; else, they will keep cooking from residual heat.
- Allow the potatoes to cool down to room temperature before making the salad.
- Like any other potato salad, this one also tastes better after a few hours or the second day. The potatoes slowly absorb the flavours of the dressing and fresh herbs. Hence, this is a 100% meal prep-friendly salad recipe.
- Additional and optional ingredients like sliced red onion, feta cheese, crispy bacon, olives, or red chilli pepper are always a delicious addition to the potato salad.
Thinking how to eat potatoes? Try this skinny Potato Soup , air fryer crispy Smashed Potatoes , or the Indian Masala Potato Roast .
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Ingredients
- ▢ 200 gram medium size potato
- ▢ 2 tablespoon dill leaves, finely chopped
- ▢ 2 tablespoon parsley, finely chopped
- ▢ 4 Cup water
- ▢ 2 teaspoon salt
Ingredients For Dressing:
- ▢ 15 ml extra virgin olive oil
- ▢ 1 tablespoon lemon juice
- ▢ 1 tablespoon red chilli, finely chopped
- ▢ 1 tablespoon fresh mint leaves, finely chopped
- ▢ 2 teaspoon finely minced garlic
- ▢ 1 teaspoon lemon zest
- ▢ 1 teaspoon Dijon Mustard
- ▢ ½ teaspoon crushed black pepper or to taste
Instructions
- For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.
- Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.
- Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.
- Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.
- Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.
- Herbed Potato Salad is ready to serve.
Recipe Notes:
- Like any other potato salad, this one also tastes better after a few hours or the second day. The potatoes slowly absorb the flavours of the dressing and fresh herbs. Hence, I highly recommend making it a day before or at least a few hours before serving.
- Adjust the quantity of garlic and red chilli pepper as per personal taste preference.
- Nutrition information is for per serving.
Nutrition
We follow a strict NO SPAM Policy
Herbed Potato Salad Recipe
Equipment
- Saucepan
- Salad Mixing Bowl
Ingredients
- 200 gram medium size potato
- 2 tablespoon dill leaves, finely chopped
- 2 tablespoon parsley, finely chopped
- 4 Cup water
- 2 teaspoon salt
Ingredients For Dressing:
- 15 ml extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red chilli, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 2 teaspoon finely minced garlic
- 1 teaspoon lemon zest
- 1 teaspoon Dijon Mustard
- ½ teaspoon crushed black pepper or to taste
Instructions
- For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.
- Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.
- Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.
- Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.
- Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.
- Herbed Potato Salad is ready to serve.
Video
Notes
- Like any other potato salad, this one also tastes better after a few hours or the second day. The potatoes slowly absorb the flavours of the dressing and fresh herbs. Hence, I highly recommend making it a day before or at least a few hours before serving.
- Adjust the quantity of garlic and red chilli pepper as per personal taste preference.
- Nutrition information is for per serving.
Nutrition
Nankhatai is an eggless Indian shortbread cookie. Follow my foolproof nankhatai recipe to make them from scratch at home.
- What is Nankhatai?
- Ingredients You’ll Need
- Two-Step Process
- Watch Nankhatai Video
- How To Store
- Nankhatai Recipe
What is Nankhatai?
Nankhatai comes from two words – ‘naan’ meaning bread and ‘khatai’, meaning biscuit or cookie. It is a traditional baked biscuit that uses a basic unleavened bread recipe and depends on adding dry fruits and spices to flavor it.
This traditional Indian cookies are crumbly, buttery, and quite addictive (in the right way). Eggless and easy to bake, these Indian cookies are ready in 30 minutes.
Ingredients You’ll Need
- Flour: All-purpose flour (maida),
- Gram flour (besan) has a naturally nutty flavor that works well with the saffron to produce an inherently Indian flavor to the dish. Roasting the besan heightens the nutty taste.
- Semolina (sooji/rava) to build a better texture in the cookies. Adding semolina makes the cookies less ‘doughy’ and more crunchy.
- Powdered White Sugar, Green Cardamom Powder , Saffron
- Baking Powder, Salt
- Ghee (clarified butter)
Many other variations to the Nankhatai recipe involve the addition of chocolate, pistachios, or other flavourings . If you love homemade cookies, try my almond cookies , they are delicious too!
Two-Step Process
Unlike other cookies, this one requires no addition of milk or water.
Make Cookie Dough: Combine all the ingredients and form a smooth dough similar to a shortcrust pastry. No need to knead the dough. As soon it comes together, set it aside for 3 – 5 minutes or store it in the fridge until you are ready to make cookies.
Shape Cookies: Grease a flat baking tray and place the cookie balls on it, leaving enough space between each ball to allow for expansion. Make a cross on top of each cookie using a sharp knife.
Add shaved almonds, pistachios, cashews, strands of saffron, sunflower seeds, or any other nuts on the cookie to decorate it.
Bake cookies in a preheated oven at 160 degrees Celsius for 25 minutes. Keep checking the cookies while baking to ensure they don’t get burnt. Smaller-sized cookies might cook faster.
Once the cookies are baked, cool them on a wiring rack for 15 minutes or until they reach room temperature.
Watch Nankhatai Video
How To Store
Store Nankhatai in a dry and clean air-tight jar. They keep well for 2 – 3 weeks when stored this way. Keep away from moisture/humidity as they might get stale and lose their crunch.
Would you like to explore a few more eggless bakes? Try this moist Chocolate Cake , gluten free Ragi Cake , or the forever favourite Vanilla Sponge Cake .
Ingredients
- ▢ 1 Cup all-purpose flour (maida)
- ▢ ½ Cup gram flour (besan)
- ▢ 2 ½ tablespoon semolina (sooji/rava)
- ▢ ⅓ Cup powdered white sugar
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon salt
- ▢ ½ Cup melted ghee (clarified butter)
Ingredients For Topping:
- ▢ 1 tablespoon finely chopped pistachio
- ▢ ½ teaspoon saffron strands
Instructions
- In a mixing bowl combine, flour, semolina, baking powder, cardamom powder, salt, sugar and mix nicely using a wire whisk or spatula.
- Add the melted ghee and form a smooth dough. Do not use water or milk to bind the dough. If required, use a tablespoon or so of more ghee. The cookie dough should be non-sticky and soft like a shortcrust pastry.
- Let the dough rest in the fridge. Meanwhile, preheat the oven or OTG at 160-degree Celcius. Line a baking tray with a parchment paper or grease the tray with a teaspoon of ghee.
- Pinch a small lemon size portion of the dough and shape it into a round ball. Similarly, shape all the cookies. Arrange the cookies in the baking tray.
- Using the tip of a sharp knife or a toothpick, gently make a cross on top of each cookie. Sprinkle chopped pistachio and saffron strands inside the cross on top.
- Bake cookies in a preheated oven for 20 – 25 minutes. Check and if cookies are still too soft, bake for 5 – 10 more minutes.
- Let Nankhatai cool on a wire rack before transferring to container.
- Serve Nankhatai with a cup of masala tea or milk.
Recipe Notes:
- Do not place the cookies too closely in a baking tray. Give each cookie some room to expand.
- To make sugar powder, grind white granulated sugar in a mixer. Or you can use castor sugar as well.
- Please note that the cookies turn little hard after cooling down. They are bit fragile when hot and just out of the oven.
- For extra flavor, you can add saffron in the dough as well.
- Nankhatai can be easily stored at room temperature in an airtight container for a month.
- You can prepare the cookie dough in advance and store in the fridge like a shortcrust pastry.
Nutrition
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