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’ 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.

INGREDIENTS

• 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

INSTRUCTIONS

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