Richard Blais’ Potato Salad

Print Friendly, PDF & Email

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

Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest