Richard Blais' Sous Vide Potato Salad
Pair Your 'Haute Dawg' With This Spin on the Classic Summer Side Dish
Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try.
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
Main Ingredients: red bliss, yellow mustard, sour cream, potato chips
Course: Side Dish