Mayo-free potato salad: a creamy, healthy twist using potato water

Kathryne Taylor from Cookie and Kate suggests using potato cooking water for a creamy, mayo-free potato salad. This technique involves reserving starchy water from boiling potatoes. Blending this water with herbs and olive oil creates a creamy emulsion. This emulsion infuses the potatoes with fresh flavor. The starchy liquid allows the potatoes to absorb more dressing. This results in a lush, velvety salad without the heaviness of mayonnaise. This method enhances the potato's inherent flavor and salt content. It delivers a delicious dish perfect for meals or outdoor gatherings. The salad stays fresh in the fridge for up to three days.