Sous Vide German Potato Salad
By America's Test KitchenPublished on July 5, 2018
Time
Sous vide: 60 to 75 minutes; active cooking time: 40 minutes
Yield
Serves 6 to 8
Sous Vide Temperature
194°F/90°C
Ingredients
Before You Begin
Look for potatoes 1 to 2 inches in diameter. Be sure to double bag the potatoes to protect against seam failure. Potatoes have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the potatoes are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
- Place potatoes, broth, thyme sprigs, and ½ teaspoon salt in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag until potatoes are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 60 to 75 minutes.
- Drain potatoes in fine-mesh strainer set over bowl; discard thyme sprigs. Measure out and reserve ½ cup cooking liquid; discard remaining liquid.
- Cook bacon in 12-inch skillet over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but ¼ cup fat. Add onion to fat left in skillet and cook over medium heat, stirring occasionally, until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Stir in vinegar and reserved cooking liquid, bring to simmer, and cook until mixture is reduced to about ¾ cup, about 3 minutes. Off heat, whisk in mustard and ¼ teaspoon pepper. Add potatoes, parsley, and bacon to skillet and toss to combine. Season with salt to taste. Serve.
Time
Sous vide: 60 to 75 minutes; active cooking time: 40 minutesYield
Serves 6 to 8Sous Vide Temperature
194°F/90°CIngredients
Ingredients
Ingredients
Why This Recipe Works
Why is sous vide better for this straightforward application? The reason is simple: Sous vide potatoes taste more like potatoes than boiled potatoes. When cooked in a sealed bag, there's no dilution and no evaporation. Instead, these potatoes are fork-tender but not mushy, creamy but not crumbly, and earthy in the most pleasant sense. Here we dress our potatoes with a tangy, mustard- and bacon-laden onion vinaigrette that cuts through all that heartiness. We prefer to serve this salad warm, but it's great hot, cold, or any temperature in between.
Before You Begin
Look for potatoes 1 to 2 inches in diameter. Be sure to double bag the potatoes to protect against seam failure. Potatoes have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the potatoes are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
- Place potatoes, broth, thyme sprigs, and ½ teaspoon salt in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag until potatoes are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 60 to 75 minutes.
- Drain potatoes in fine-mesh strainer set over bowl; discard thyme sprigs. Measure out and reserve ½ cup cooking liquid; discard remaining liquid.
- Cook bacon in 12-inch skillet over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but ¼ cup fat. Add onion to fat left in skillet and cook over medium heat, stirring occasionally, until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Stir in vinegar and reserved cooking liquid, bring to simmer, and cook until mixture is reduced to about ¾ cup, about 3 minutes. Off heat, whisk in mustard and ¼ teaspoon pepper. Add potatoes, parsley, and bacon to skillet and toss to combine. Season with salt to taste. Serve.
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