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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.

Modernist Tools, Ingredients, and Techniques Used

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.

Sous Vide Fingerling Potato Salad

  • Published: June 22, 2012
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 40 or up to 70 Minutes
  • Cooks: 183°F (83.9°C) for 30 to 60 Minutes
  • Serves: 4 (as a side)

Ingredients for Sous Vide Fingerling Potato Salad

  • For the Fingerling Potatoes

  • 3 pounds small fingerling potatoes, cleaned but skin on
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • For the Salad

  • 1/4 pound bacon, cut crosswise into strips
  • 2 carrots, diced
  • 3 shallots, diced
  • 2 garlic cloves, diced
  • 1 celery stalk, diced
  • For Finishing the Sous Vide Fingerling Potato Salad

  • 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

For the Sous Vide Fingerling Potatoes

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.

For the 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.

For Finishing the Sous Vide Fingerling Potato Salad

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.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Fingerling Potato Salad Recipe

PT30M 4 People as a side 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
4.4706 stars - based on 51 reviews
Our sous vide potato salad recipe uses fingerling potatoes for added flavor and great visual appeal.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook 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.