Kipfler Potato Salad with Seeded Mustard Dressing

Name: Kipfler Potato Salad with Seeded Mustard Dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: Serves 4 as a side dish
Ingredients: 400 grams kipfler potatoes; sliced spring onion, crisp pancetta and extra virgin olive oil (optional) for hot potatoes; sliced spring onion, crisp pancetta and extra virgin olive oil (optional) for hot potatoes; sliced spring onion, crisp pancetta and extra virgin olive oil (optional) for hot potatoes; sliced spring onion, crisp pancetta and extra virgin olive oil (optional) for hot potatoes; 30 grams unsalted butter; 4 sprigs thyme; 30 grams capers, rinsed; 1 tablespoon seeded mustard; sour cream and sliced spring onion (optional) for cold potatoes; sour cream and sliced spring onion (optional) for cold potatoes; salt, to taste; sour cream and sliced spring onion (optional) for cold potatoes

Preparation info

Serves
4
as a side dish

Difficulty
Easy
Ready in
1 hr 15

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Potato salad is a standard at picnics, barbecues and family feasts. For this recipe, kipfler potatoes are cooked with the dressing in the vacuum pouch so that only a few ingredients need to be stirred through at the last minute. Holding the potatoes in the vacuum pouch until just before serving allows you the option of serving the salad either hot or cold.

Ingredients

Starter
Sous vide
Gluten-free
Vegetarian

Ingredients

Method