I have been having a good time trying out my Sous Vide Supreme. After I made the Orange and Cinnamon Butternut Squash, I thought I'd give potatoes a try.
I am not a fan of traditional potato salad. It's just not my thing. I do, however, love the idea of creamy, toothsome, potatoes blended with other tasty ingredients. The roasted potato salad in Welcoming Kitchen is one of my favorite bring-along summer dishes.
Potatoes in the Sous Vide Supreme seemed like the ideal way to make potato salad. You don't risk over-boiling the potatoes and ending up with water-logged, mushy bites. I was right! I ended up with potato chunks with just the right texture. Fork tender, but still with a bit of bite. They were a blank canvas on which I could add any flavors I wanted, instead of having to work with the roasted flavor of oven-baked potatoes.
For this potato dish, I kept it simple. I cooked potatoes with red onion, jalapeno peppers and olive oil. Salt and pepper were the only condiments. I served it warm. It was lovely.
For a cold potato salad, I would toss it with a dash of red wine vinegar or a fancy herb vinegar.
This potato salad/dish is one more example of how a Sous Vide Supreme can work beautifully in vegetarian cooking.
Potatoes with Jalapenos and Red Onion
- 3 medium baking potatoes, peeled and cubed 1-inch
- 1 red onion diced
- 1 jalapeno pepper, small dice (more seeds = spicier, fewer seeds = milder)
- 1 to 2 tablespoons olive oil
- Add all ingredients in cooking bag.
- Shake to combine.
- Vacuum seal.
- Cook in Sous Vide Supreme at 183F for one hour.
- If serving cold, put bag in refrigerator.
- Toss with a splash of red wine vinegar or herb vinegar before serving, if desired.
Required disclosure: I received a Sous Vide Supreme to create 3 recipes. The opinions are my own, and I received no other compensation.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.