Potato Salad

80g - pickled mustard seed
75g - Japanese (kewpie-style) mayo
150g - pickled onions
120g - dill pickled cucumber
300g - yukon gold potatoes, baby
7.5g - kosher salt, divided
- ice water, for ice baths, as needed
10 - egg, large
90g - celery
15g - chives
20g - celery leaf
3g - celery seed
my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
digital scale
about 1.5 hours 3 servings



Heat My Sous-Vide to 203°F/95°C

Season and bag
Season potatoes with water and salt
Place potatoes into the bag and seal

Cook for 45 minutes
Lower bag into the water
Clip bag onto side of pot

Boil water and prepare ice baths
Bring a large pot of water to a boil
Prepare a large and small ice bath

Boil eggs
Boil eggs for 8.5 minutes
Remove with a slotted spoon and keep the water hot
Chill the eggs in the large ice bath

Prepare celery
Slice celery about 2mm thick
Blanch in the pot of boiling water for 30 seconds
Chill in the small ice bath
Peel and prep cooked eggs
Peel cooled eggs
Use a wet knife to slice eggs in half
Place whites and yolks into separate bowls
Chop egg whites

Mince chives

Strain and cut potatoes
Remove cooked potatoes from water and strain
Cut potatoes in half or into bite size pieces

Combine ingredients
Combine all ingredients into a large bowl, gently fold to mix