This bright and flavorful recipe is a great go-to side dish that is distinctly special, both in flavor and appearance, from any other potato salad you’ve made. While with traditional potato salads, you boil the potatoes and toss them with other ingredients to create flavor, in this sous vide version, the potatoes are cooked together with the other flavoring ingredients for a uniquely delicious dish. At first glance, this may seem like a lengthy cook time for potato salad—but rest assured, it’s largely hands off. Not to mention, this cooking method super conducive to prepping ahead. Serve this alongside our Sous Vide Barbecue Pork for an unbelievably easy (and awesome) cookout menu.
1 1/2 pounds Honey Gold potatoes, quartered
2 tablespoons whole-grain mustard
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons granulated sugar
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh chives, for garnish
How to Make It
Preheat water with immersion circulator in large stockpot to 185°F according to manufacturer’s instructions. Fold over top of 1 large vacuum sealer bag about 1 1/2 inches to keep top of bag clean. Carefully combine potatoes, mustard, oil, vinegar, sugar, salt, and pepper in bag; massage to ensure potatoes are evenly coated. Using a vacuum sealer, remove air and seal bags tightly according to manufacturer’s instructions.
Place bags in preheated water, and cover top of stockpot with aluminum foil to reduce evaporation. Cook until potatoes are tender (you should be able to break apart potatoes through the bag), 3 to 4 hours.
Remove bag from water, and let stand 10 minutes. Open bag, and transfer potato salad to a serving dish. Sprinkle with chives.
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