Now that the warmer weather has arrived, many of us are less inclined to spend time cooking over a hot stove. This makes it the ideal time to prepare a deliciously satisfying potato salad. Although this creamy dish is filling, some people may be hesitant to make it due to the large amount of mayonnaise typically required, which can make it feel overly greasy and heavy. However, Kathryne Taylor, a cook and founder of Cookie and Kate, has revealed a clever recipe for making a mayonnaise-free potato salad that still boasts a rich and creamy texture.

She advises: "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 potatoes, a significant amount of starch is released into the water, which can be utilised to create a smoother and silkier salad dressing. By using the starchy water, the potatoes will be able to absorb more of the dressing, resulting in a rich and creamy salad without the heaviness of mayonnaise, reports the Express.

This approach not only offers a healthier alternative but also enhances the overall flavour, as the natural potato taste and salt elevate the dish. The end result is a mouth-watering potato salad 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

It's crucial to chop the potatoes prior to boiling them, as this accelerates their cooking time and prevents them from turning mushy in the salad later on.

Pop the chopped potatoes into a large pot and sprinkle in one tablespoon of salt. Submerge the potatoes in water and then crank up the heat until the water starts to boil.

As soon as the water reaches a boil, reduce the heat to medium-low and let it simmer for five minutes until the potatoes are soft.

Reserve about 60ml of the potato-boiling water, then transfer the potatoes to a large mixing bowl.

Combine the olive oil, lemon juice, garlic, black pepper, Dijon mustard, 5g of parsley and 5g of spring onions in a food processor. Whizz until everything is finely chopped.

If you don't have a food processor, you can simply whisk everything together in a bowl.

Once everything is well-blended, stir the reserved cooking water into the olive oil mixture, creating a delicious salad dressing.

Drizzle the olive oil dressing over the potatoes and toss until they're fully coated. Allow the potatoes to sit for 10 minutes so they can absorb some of the dressing.

Your tantalising potato salad is now ready to be served. It's best enjoyed within a few hours of preparation, but it will keep fresh in the fridge for up to three days.