By Christie Vanover | Published July 2, 2018 | Last Updated February 22, 2023
Disclosure: This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.
Why sous vide potatoes – flavor that’s why!
When you seal diced potatoes into a sous vide bag, you can add herbs, garlic and spices that will infuse into every bite. One rosemary sprig is all it takes to turn everyday potatoes into something you’d taste at a fancy steakhouse.
You can’t get this same effect by boiling or microwaving potatoes. Boiling adds a lot of water to your potatoes, but not flavor. Microwaving is quick and easy, but again, no flavor.
Learn more about sous vide cooking
Place your potatoes (I like red potatoes for their color) into a FoodSaver® Sous-vide Vacuum Seal Bags with some butter, rosemary and salt and pepper. Then, vacuum out all of the air with a FoodSaver® FM2000 Vacuum Sealing System. You can do this days before your backyard barbecue.
Cook them in your sous vide bath for about an hour. To test the potatoes for doneness before opening the pouch, squeeze one of the potatoes with your fingers. It should smash with a little resistance. Be careful while doing this because the bag will be hot. Usually, they’re ready in about and hour, depending on the size of your slices.
Instead of just tossing the cooked potatoes in mayonnaise, this barbecue recipe calls for rosemary garlic butter mayonnaise. Melt some butter in a sauce pot and saute the garlic and rosemary. Allow it to cool a little, and then whisk it into good quality mayo. Add your sous vide taters and chill.
Sous Vide Potato Salad with Creamy Rosemary Garlic Butter Dressing
Ingredients
- 2 lbs red potatoes
- 3 tbsp butter
- 1 sprig rosemary
- 1 tsp salt
- 1 tsp black pepper
Creamy Rosemary Garlic Butter Dressing
- 1/4 cup butter
- 3 cloves minced garlic
- 1 tsp minced fresh rosemary
- 1/2 cup mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Fill a large pot with water. Insert your sous vide machine, and set the temperature to 190F degrees.
- Slice the potatoes into 1-inch pieces. Place the potatoes in a gallon-sized sous-vide bag with the 3 tablespoons butter, rosemary sprig, salt and pepper. Vacuum and seal the bag with the FM2000 system.
- Submerge the bag into the preheated pot of water, and cook for 1 hour. Place the bag in a bowl of ice water for 10 minutes to stop the cooking process.
- In a small pot, melt 1/4 cup butter. Add the minced garlic and rosemary. Sauté for 1 minute. Remove from heat. Let cool for 10 minutes.
- In a large bowl, combine the rosemary garlic butter with the mayonnaise, salt and pepper. Stir in the potatoes, omitting the rosemary sprig. For the best flavor, refrigerate for at least one hour.
Nutrition
This estimate was created using an online nutrition calculator
I had a 5# bag of Yukon gold potatoes that needed to be used. I love sous vide cooking and found your recipe for potato salad. I peeled the potatoes because their skins were tough. I doubled all the ingredients except for the butter for the sauce, where I used 1/4 cup. Divided the potatoes into 2 bags and cooked per instructions. I tasted it right after I finished mixing it, when it was still a little warm, and it was AMAZING! The potatoes have a silky texture, unlike when they are boiled and can be gritty. Thanks for posting this recipe. It is a keeper.
Thank you so much.