Richard Blais’ Potato Salad


As seen on Good Morning America…

Chic Chili Dogs and Sous Vide Potato Salad

Chef Richard Blais, winner of Bravo’s “Top Chef Masters,” prepares unique hot dogs and a sous vide potato salad – see recipe below.

Richard Blais’ Potato Salad

Richard Blais’ Sous Vide Potato Salad

as seen on Good Morning America, July 12, 2011

Servings: 4
Difficulty: Easy
Cook Time: 1-30 min

Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try.


  • 2 cups (350 g) fingerling or tiny red bliss potatoes, cut uniformly
  • 1 tablespoon (15 ml) yellow mustard
  • 1 tablespoon (15 ml) sour cream
  • 1/4 small red onion, peeled and sliced thinly
  • 3 to 4 drops Jalapeño Tabasco, or to taste
  • 1 tablespoon (15 ml) mustard seeds
  • Salt & pepper to taste
  • 1 stalk celery, chopped
  • 2 tablespoons (30 ml) minced fresh basil
  • 1 splash sherry vinegar
  • 3 tablespoons (45 ml) crumbled potato chips



  1. Fill and preheat the SousVide Supreme to 194F/90C.
  2. Season the potatoes with the salt & pepper, and toss with the sour cream, mustard, mustard seeds and spices.
  3. Put the potatoes into a cooking pouch and vacuum seal.
  4. Submerge the pouch in the water oven and cook for 30 minutes.
  5. Open the vacuum pouch and pour the potatoes into a bowl.
  6. Toss with remaining ingredients and enjoy!

This recipe was styled by chef Karen Pickus for Good Morning America.

*Recipe courtesy of Chef Richard Blais

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