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German Potato Salad

This hard to resist potato salad is a great alternative to mayonnaise-based versions and a perfect side dish for a family meal or when entertaining for a crowd.

Cuisine: German

Yield: 4-6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

1-2 hours

Recipe Type: Salad, Gluten-Free

INGREDIENTS

For the salad:

  • 1 ½ lb/675g potatoes, scrubbed and cut into 3/4 to 1-inch evenly-sized pieces
  • 2-3 whole garlic cloves, peeled
  • 1 tablespoon olive oil
  • 2-3 fresh sage leaves
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 large eggs
  • 3 German sausages, such as knackwurst
  • 1 tablespoon capers
  • 1 small red onion, thinly sliced
  • 1/3 cup fermented red cabbage (optional)
  • Salt and freshly ground black pepper, to taste

For the dressing:

  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoon apple cider vinegar (or to taste)
  • 2 tablespoon olive oil
  • 1 teaspoon fresh dill

To garnish (optional):

  • 1 cup baby arugula or other baby salad leaves
  • A few thin slices deli meat, cut into strips

METHOD

1

Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 195°F/90.5°C.

2

While the water is heating, in a large bowl, mix together potatoes, garlic cloves, olive oil, sage leaves, and red pepper flakes, if using; transfer to 1-gallon freezer zip-lock bag (or use a vacuum- sealing bag). To prevent the potatoes from floating, place two dessert spoons in the bag.

3

Place the sausages in 1-gallon zip-lock bag and seal.

4

Once the water temperature is reached, insert the bags into the water or clip onto the side of the container. If using zip-lock bags, use the water displacement method to remove the air by slowly submerging the bag into the water and then sealing.

5

Using a ladle, lower the eggs directly into the pot. Set the time to 1 hour and 15 minutes.

6

When the cooking time is up, remove the bags from the water and check the potatoes for doneness. If needed, return to the pot and cook for additional 15-30 minutes.

7

Transfer the potatoes to a salad bowl and discard the sage leaves and garlic

8

Dice the sausage and peel and cut the eggs into quarters; add to the salad together with the capers, red onion, and cabbage, if using.

9

In a small bowl, whisk the dressing ingredients, drizzle over the salad, season to taste and toss the ingredients together.

 

 

 

 

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Saki Sous Vide

Preserve the nutrients and flavor in your meals with the SAKI Sous Vide.