Kartoffelsalat ohne Mayo - mit Essig und Öl: Eine gesunde Alternative zum klassischen Kartoffelsalat. Diese Variante ist leicht und erfrischend und eignet sich perfekt als Beilage zu gegrilltem Fleisch oder Fisch. Die Kombination aus feinen Aromen und einem Hauch von Knoblauch macht diesen Kartoffelsalat zu einem wahren Genuss. Probieren Sie es selbst aus und lassen Sie sich von den leckeren Geschmacksnoten überzeugen!

Kartoffelsalat ohne Mayo - mit Essig und Öl

In this video, Thomas Koch and his team show us how to make a classic potato salad without mayonnaise, using vinegar and oil. He begins by boiling the potatoes, and suggests using warm freshly boiled potatoes as they absorb the marinade better.

Thomas points out that when seasoning the potatoes with salt, it is important to taste-test the cooking water to ensure that it is salty enough, otherwise it will not flavour the potatoes properly. He also recommends adding some crushed garlic and rosemary to enhance the flavour.

He then shares his recipe for vegetable stock, which he uses to flavour the potato salad. He adds celery, carrots, onion, garlic, bay leaves, and salt to the water and lets it simmer for 20 minutes. Once the vegetables are strained out, the resulting stock is added to the potatoes.

For the dressing, he sautés some diced onions and bacon before adding oil, water, and vinegar. He also adds mustard, white balsamic vinegar and fresh herbs, such as chives and parsley. Lastly, he mixes in some sunflower oil and tosses the dressing with the potatoes.

Thomas points out that it’s important to ensure that both the potatoes and the dressing are still warm when mixing them together, as this allows the flavours to blend better.

The resulting potato salad is not only delicious but also healthier than the traditional mayonnaise-based version. He also suggests tasting it after an hour to ensure that it is salted enough, as potatoes often require more salt to bring out their full flavour.

Overall, this potato salad recipe is a great alternative to the classic mayonnaise version, and a perfect side dish for summer barbecues and picnics. Thanks, Thomas and team, for sharing your recipe!
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