Good Morning America Recipes

Richard Blais' Sous Vide Potato Salad

Pair Your 'Haute Dawg' With This Spin on the Classic Summer Side Dish

PHOTO: Richard Blais Sous Vide Potato Salad.
Difficulty: Easy
Cook Time: min

Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try.


  • 2 cups Fingerling or tiny red bliss potatoes, cut uniformly
  • 1 tbsp. Yellow mustard
  • 1 tbsp. Sour cream
  • 1/4 of a small red onion, sliced thinly
  • 1 few drips of Jalapeño Tabasco
  • 1 tbsp. Mustard seeds
  • Salt & pepper to taste
  • 1/4 cup Chopped celery
  • 2 tbsp. Minced fresh basil
  • 1 splash Sherry vinegar
  • 3 tbsp. Crumbled potato chips
  • 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.


    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

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