Go to the Recipe: The Ultimate Potato Salad
so you've discussed the methodology for deciding when to cut meat before or after packaging respectively, but what about vegetables? why not cut the potatoes before bagging?
Good point Brandon. You absolutely can. We'll try to get some more material on this topic up in the future.
Is there a rationale for traditional boiling of the eggs, rather than using sous vide? Not sure I understand why one method is used for egg prep and another for potatoes.
The recipe says chives, but I don't see chives going in. I see what looks like wither red onions or shallots?
- originally posted by AsherMaximum
Ok, did sous vide the celery & Yukon potatoes I used a sweet onion instead of chives and my go to is relish for sweet & vinegar taste. To me & my wife the texture change in the celery & the potato taste is great. The texture, taste difference from boiled potatoes, celery is well worth it. It's the type of change that my children / grand kids accept without a blink. They scarfed it down. No egg in our salad.. Just excellant.
Awesome.
KIller recipe. We put 8 eggs instead of 10 but followed the rest of the recipe to a T. Sooo good!
Yep, that confused me too. 95C for the potatoes was essentially boiling point. Is there really that big of a difference?
Am I missing something? It says to separate the yolks and whites and chop the whites, then in the section for mixing the ingredients it says to add the yolk. What about the whites?
It must be an oversight in the written directions. In the video, it includes the whites in the list of mixed ingredients.
This is easily the most complicated potato salad to make in one shot. Prep is everything here. I'm exhausted!
2 techniques can help improve the recipe.
1. if you don't have a vacuum chamber sealer, you can use whipping siphons to do a rapid infusion for the pickled stuff. find the article at cookingissues.com.
2. then there is the pectin methyl esterase (PME) reaction. If you want the potatoes to be a little more firm--able to stand up and not turn into mush, but still have a nice texture, you can sous vide longer at 183f instead of 203f, but you can also firm them up by allowing the PME to firm up the potatoes a bit. just sous vide as in the recipe, but at only 134F for 20 mins to up to 2 hours, depending on how much more firm you want them, then proceed with the recipe.
To cook the potatoes the recipe asks to preheat the water with the Joule to 203 °F - however the Joule won't go beyond 194 °F. Would you mind adjusting the recipe to take this limitation into account?
I know I can scale up or down, but I would like to know how many servings this default recipe makes. Thanks
Looks yammy! I will try!))
Try this recipe - Mustard Green Salad https://mygreencookbook.com/mustard-greens-salad/
Really tasty!
I have made this 3 times. The 1st I made it exactly as is and in one day...delicious but I dubbed it "the worlds most ridiculous potato salad". Plan and prep accordingly and dont worry if you dont have the exact items, like use regular red onions instead of baby red pearl onions. Maybe this is old chef steps...very fussy and over the top, but also great results.
