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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Edge-to-edge perfection. No skill required.
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
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Combine potatoes and stock in a large zipper lock bag. Season with salt. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 1/2 hours.
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.
Return skillet to medium-high heat and add the onion. Cook, stirring frequently, until softened and lightly browned. Remove from heat.
When the timer goes off, remove the bag from the water bath.
Return the skillet to medium heat and add the bacon. Add the vinegar and bring to a rapid simmer.
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.
Add the scallions, and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.