I use Paul Prudhomme’s hot German potato salad recipe from his Seasoned America. Really excellent potato salad.
The trouble with potato salad, though, is really in the preparing of the potatoes. His recipe calls to boil the small potatoes and then slice them (if memory serves). Slicing hot potatoes is painful and sticky. Not so easily done.
That’s not the even the most important bit. Potatoes, like so many things in life, cook from the outside in. So they will always be more done nearer the surface than in the center. But, you shout at your screen, that’s precisely where sous vide shines! Yes. My thoughts exactly.
As I contemplated the path to potato perfection, I deeply pondered the shape of the potato pieces that should carry this most luxurious of salad sauces. So I busted out my mandolin and crinkle-cut those bastards!
The hardest part is now the easiest part.
Tons of extra surface area for capturing sauce. Cooked to perfect doneness via sous vide. Nothing crumbles in the mixing process. Even the smallest potato fragments tend to keep their structural integrity. Yes, pure dining pleasure. Farfegnugen for your tongue.
Submerge your vacuum sealed bag of crinkle-cut potatoes into the water bath at a temperature 185f for 90 minutes. Mix with your favorite sauce. Nom nom nom.
I do highly recommend Seasoned America. One of my favorite books.