Sous Vide German Potato Salad

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Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 190 F / 87.8 C
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I've never much liked mayonnaise-based potato salads because they're far too messy for me. Tangy vinaigrette-based versions, on the other hand, are another story. I love having a recipe for German potato salad in my back pocket for warm-weather entertaining and picnics. Cooking the potatoes in the Anova Precision Cooker keeps their shape and flavor intact. Toss them in the bacon and mustard vinaigrette while they're still hot for the best results. I used purple potatoes from my CSA, but any small waxy potato, such as Yukon Gold or Red Bliss, will work well.
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Ingredients for 4

  • 1 1/2 pounds waxy potatoes, diced

  • Salt and freshly ground black pepper

  • 2 slices bacon, thinly sliced into lardons

  • 2 tablespoons (30 ml) extra virgin olive oil

  • 1 small onion, finely diced

  • 3 tablespoons (44 ml) apple cider vinegar, plus more to taste

  • 1 tablespoon (15 ml) Dijon mustard

  • 1 tablespoon (15 ml) coarsely ground mustard

  • 2 tablespoons (30 ml) chopped fresh parsley

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).

  • Step 2

    Place the potatoes in a single layer in a large zipper lock or vacuum seal bag. Generously season with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.

  • Step 3

    While the potatoes are cooking, prepare the vinaigrette: Heat the bacon in a medium skillet over medium heat. Cook, stirring occasionally, until the bacon has rendered its fat and turned brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

  • Step 4

    Pour off all but 1 tablespoon bacon fat from the skillet. Add olive oil and return to medium heat. When the oil is shimmering, add the onion. Season with salt and cook, stirring occasionally until softened, 5 to 7 minutes. Transfer onion and all the oil in the skillet to a large bowl.

  • Step 5

    Whisk vinegar, Dijon, and coarse mustard into the onion mixture. Season to taste with salt and pepper. Set aside.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and transfer to the bowl with the vinaigrette and toss to coat.

    • Step 2

      Let potatoes cool to room temperature. Stir in parsley and cooked bacon. Season to taste with salt and pepper. Serve.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time