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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. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Potato Salad Recipe

By Jason Logsdon
Published June 22, 2012
Cooking Time: 30 to 60 Minutes (why the range?)
Temperature: 183°F / 83.9°C
Serves: 4 People as a side

Sous Vide Fingerling Potato Salad Ingredients

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 parsley, chopped
1 tablespoon tarragon, chopped

Sous Vide Potato Salad Instructions

Pre-Bath

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.

Finishing the Sous Vide Fingerling Potato Salad

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.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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