13-05-2025
Potato salad recipe with no mayonnaise is 'creamiest you'll taste' and better for you
Potato salad is a popular dish to make in the summer, but many people avoid making it as it requires a lot of mayonnaise.
With the sunshine beckoning, plenty are shying away from cooking over a steaming stove, making it the prime season to rustle up a deliciously creamy potato salad. Such a salad promises satisfaction, yet some hesitate in preparation due to the substantial mayonnaise content that can make the dish feel too rich and heavy.
Thankfully, Kathryne Taylor, the culinary brain behind Cookie and Kate, has offered a tip for whipping up a mayo-free potato salad while keeping it supremely creamy. She advised: "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."
When boiling spuds, their starch seeps into the water – and it's a secret weapon for achieving a lusciously smooth salad dressing.
By using this starchy liquid, the potatoes soak up more dressing, ensuring a lush and velvety salad minus the mayo's weightiness, reports the Express.
Opting for this method isn't just healthier; the inherent flavour of the potato and its salt content also elevate the overall taste, delivering a scrumptious dish ideal for pairing with your evening meal or contributing to the next barbecue or outdoor fête.
How to Make an Even More Scrumptious Potato Salad
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
Start by getting your ingredients ready. Roughly chop the garlic cloves, celery, parsley and spring onion, then set them aside.
Give the potatoes a good wash and cut them into thick slices.
It's crucial to slice the potatoes before boiling them as this speeds up the cooking process and prevents them from turning mushy in the salad.
Put the sliced potatoes in a large pot, add a tablespoon of salt, cover with water and set on high heat until it starts to boil.
Once the water is boiling, reduce the heat to medium-low and let the potatoes cook for about five minutes until they're tender.
Reserve about 60 ml of the potato water, then transfer the potatoes to a large mixing bowl.
Add the olive oil, lemon juice, garlic, black pepper, Dijon mustard, 5g of parsley and 5g of spring onions to a food processor and blend until everything is finely chopped.
If you don't have a food processor, you can simply whisk everything together in a bowl.
After blending, add the reserved potato water to the olive oil mixture to create a delicious salad dressing.
Drizzle the dressing over the potatoes and mix until they're fully coated. Let the potatoes sit for about 10 minutes to absorb some of the dressing.
Your tantalising potato salad is now ready to serve. It's best enjoyed within a few hours of preparation, but it will keep fresh in the fridge for up to three days.
