This is a unique mustard-vinegar potato salad which has a tartness not found in the typical mayonnaise based potato salads. The vinegar also helps this dish to complement fattier main courses like ribeye or duck breast. The sous vide potatoes turn out nice and tender and always perfectly cooked. Our sous vide potato salad recipe uses fingerling potatoes for added flavor and great visual appeal.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Fingerling Potato Salad you can check out the following.
This recipe is from our comprehensive Beginning Sous Vide book.
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Preheat the water bath to 183°F (83.9°C).
Place the potatoes in a sous vide pouch and add the pepper, thyme, and salt. Seal the pouches and place in the water bath for 30 to 60 minutes, until the potatoes are tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
While the potatoes are cooking finish preparing the dish.
In a pan over medium heat saute the bacon until it begins to crisp and the fat is rendered. Remove 1/2 of the bacon fat from the pan. Add the carrots, garlic, and shallots to the pan and cook until the garlic and shallots become soft, about 5 minutes.
Remove the potatoes from the sous vide pouches and place into a large bowl. Pour the onion-garlic-bacon mixture over the top of the sous vide potatoes and stir to mix.
In a separate container mix together the mayonnaise, vinegar, and mustard. Add the celery. Pour it on top of the sous vide potatoes and mix well. Sprinkle the parsley and tarragon on top and serve.
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