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.

I usually just use the Joy of Cooking banana bread recipe.  Uncluttered and does a great loaf.  I add some chopped up dark chocolate but otherwise just the strait recipe.

I want to try adding oats.  I have made the following alterations to my usual.

• sub 1/4 C of the sugar for brown
• add 1/4 C yogurt (honey was what I had on-hand)
• add ~1/4 C 2% milk (since the mixture was thicker (gloppier) than preferred (and it was what I had on-hand)
• Also, I always sub 1/3 C whole wheat flour and continued that here

We shall see how that bakes up.

Baked up fine.  I am going to try adding a third banana and getting around the milk/yogurt thing.  Also, I’m going to try either grinding the oats (blender or food processor) or I’ll try using oat flour.