Sous Vide German Potato Salad
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 6
1 1/2 pounds Yukon Gold or red potatoes, sliced into 3/4-inch pieces
1/2 cup chicken stock
Salt and freshly ground black pepper
4 ounces thick cut bacon, slice into ¼-inch-thick strips
1/2 cup chopped onion
1/3 cup apple cider vinegar
4 scallions, thinly sliced
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
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Step 2
Combine potatoes and stock in a large zipper lock bag. Season with salt. Seal the bag using the water immersion technique.
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Step 3
Place the bag in the water bath and set the timer for 1 1/2 hours.
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Step 4
While the potatoes cook, prepare the bacon and onions: Place bacon in a large nonstick skillet over medium-high heat. Cook bacon, stirring occasionally, until browned and crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Reserve rendered bacon fat.
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Step 5
Return skillet to medium-high heat and add the onion. Cook, stirring frequently, until softened and lightly browned. Remove from heat.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath.
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Step 1
Return the skillet to medium heat and add the bacon. Add the vinegar and bring to a rapid simmer.
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Step 2
Add the entire contents of the zipper lock bag to the skillet. Stir to combine and bring liquid to a simmer. Continue to simmer until the liquid thickens. Remove from heat.
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Step 3
Add the scallions, and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.