Sous Vide German Potato Salad
Potato salad is an all-time classic. All you need to do is boil some potatoes and dress them. We decided to replace boiling with sous vide cookery and, happily, we found ourselves with the ultimate 21st-century potato salad.
A cookbook recipe exclusively for ATK Essential members from Sous Vide for EverybodyGather Your Ingredients
Key Equipment
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
1.
Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
2.
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.
3.
Drain potatoes in fine-mesh strainer set over bowl; discard thyme sprigs. Measure out and reserve ½ cup cooking liquid; discard remaining liquid.
4.
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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