Richard Blais' Sous Vide Potato Salad
Pair Your 'Haute Dawg' With This Spin on the Classic Summer Side Dish
From the kitchen of Richard Blais
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1 Comment
Servings:4
Difficulty: Easy
Cook Time: min
Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try.
Ingredients
Cooking Directions
Season the potatoes with the salt & pepper, and toss with the sour cream, mustard, mustard seeds and spices. Place ingredients in a sous vide bag.
Vacuum seal & cook sous vide at 90 Celsius for 30 minutes.
Remove from vacuum pouch, and pour into a bowl. Toss with remaining ingredients.
Enjoy!
This recipe was styled by chef Karen Pickus for Good Morning America.
*Recipe courtesy of Richard Blais
Recipe Summary
Main Ingredients: red bliss, yellow mustard, sour cream, potato chips
Course: Side Dish
More Info: Kids Friendly
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