Sous Vide German Potato Salad
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.