| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 80g - pickled mustard seed 75g - Japanese (kewpie-style) mayo 150g - pickled onions 120g - dill pickled cucumber 300g - yukon gold potatoes, baby water 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) blender digital scale strainer |
about 1.5 hours | 3 servings |
RECIPE STEPS
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
Serve