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Gathered
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Large olive wood salad bowl — toss and serve at the table
Insulated container for efficient sous vide cooking
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Large olive wood salad bowl — toss and serve at the table
Insulated container for efficient sous vide cooking
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Preheat water with immersion circulator in large stockpot to 185°F according to manufacturer's instructions. Fold over top of 1 large vacuum sealer bag about 1 1/2 inches to keep top of bag clean. Carefully combine potatoes, mustard, oil, vinegar, sugar, salt, and pepper in bag; massage to ensure potatoes are evenly coated. Using a vacuum sealer, remove air and seal bags tightly according to manufacturer's instructions. Place bags in preheated water, and cover top of stockpot with aluminum foil to reduce evaporation. Cook until potatoes are tender (you should be able to break apart potatoes through the bag), 3 to 4 hours. Remove bag from water, and let stand 10 minutes. Open bag, and transfer potato salad to a serving dish. Sprinkle with chives.