Sous Vide Fingerling Potato Salad Recipe
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.
This recipe is from our comprehensive Beginning Sous Vide book.
Ingredients for Sous Vide Fingerling Potato Salad
- 3 pounds small fingerling potatoes, cleaned but skin on
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/4 pound bacon, cut crosswise into strips
- 2 carrots, diced
- 3 shallots, diced
- 2 garlic cloves, diced
- 1 celery stalk, diced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
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Cooking Instructions for Sous Vide Fingerling Potato Salad
At least 40 to 70 minutes before serving
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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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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