Now that the sun is out, most of us cannot be bothered cooking over a hot stove, which is why it is the perfect time to make an incredibly tasty potato salad. This creamy salad will fill you up, but many people can be reluctant to make it as the recipe calls for using a lot of mayonnaise, which can feel too greasy and heavy.
However, Kathryne Taylor, a cook and founder of Cookie and Kate, has shared you can easily make potato salad without mayonnaise and still have a incredibly creamy dish. She said: “To make the best mayo-free potato salad, reserve some potato cooking water before draining the potatoes.
“Then, blend the herbs and olive oil with the starchy reserved water. You’ll end up with a creamy emulsification that infuses the potatoes with fresh flavour.”
If you boil potatoes, a lot of starch is released into the water, which can help create a silkier and smoother salad dressing.
The potatoes will be able to absorb more of the salad dressing if you use the starchy water so you will still get a rich and creamy salad without the heaviness of mayonnaise.
This is not only healthier, but the natural potato flavour and salt also enhance the overall taste, creating a delicious dish that’s perfect for serving with dinner or bringing to your next barbecue or picnic.
How to make potato salad even tastier
Ingredients
- 900g of small red potatoes
- Two cloves of garlic
- Three stalks of celery
- 20g of flat-leaf parsley
- 20g of spring onions
- 30ml of lemon juice
- 60ml of olive oil
- Two tablespoons of Dijon mustard
- One tablespoon of sea salt
- One teaspoon of black pepper
Instructions
To begin, prepare your ingredients. Roughly chop up the garlic cloves, celery, parsley and spring onion, then set aside. Wash the potatoes and slice them into thick rounds.
It is incredibly important to cut the potatoes before boiling them, as it helps them cook faster and stops them becoming mushy in the salad later.
Place the cut potatoes in a large pot and add one tablespoon of salt. Cover the potatoes in water and then set on a high heat until the water is boiling.
Once the water begins to boil, lower the heat to medium-low and cook for five minutes until the potatoes are tender.
Keep about 60 ml of the water in which the potatoes were boiled, then place the potatoes in a large mixing bowl.
Add the olive oil, lemon juice, garlic, black pepper, Dijon mustard, 5g of the parsley and 5g of the green onions to a food processor. Blend until everything is chopped into small pieces.
Alternatively, you can mix everything together in a bowl with a whisk if you do not have a food processor.
Once everything is blended, pour the reserved cooking water into the olive oil mixture, and you will have a tasty salad dressing,
Pour the olive oil dressing on top of the potatoes and then mix until fully coated. Let the potatoes lit for 10 minutes so they can soak up some of the mixture.
Your mouthwatering potato salad is now ready to serve. It is best served within a few hours of being made, but will stay fresh in the fridge for three days.