Potato Salad

Preparation time: 10 minutes

Cooking time: 1 hour 30 minutes

Servings: 6

Ingredients:

-         1 ½ pounds yellow potatoes or red potatoes (waxy potatoes work best)

-         ½ cup chicken stock

-         Salt and pepper to taste

-         4 oz. thick cut bacon, sliced into about ¼-inch slices

-         ½ cup chopped onion

-         1/3 cup cider vinegar

-         4 scallions, thinly sliced

Directions:

1. Set Sous Vide cooker to 185F.
2. Cut potatoes in ¾-inch thick cubes.
3. Place potatoes and chicken stock to the zip-lock bag, making sure they are in a single layer; seal using immersion water method.
4. Place potatoes in a water bath and cook for 1 hour 30 minutes.

Finishing steps:

1. Meanwhile, in last 15 minutes heat non-stick skillet over medium-high heat. Add bacon and cook until crisp; remove bacon and add chopped onions. Cook until soften for 5-7 minutes.
2. Add vinegar and cook until reduced slightly.
3. Remove potatoes from the water bath and place them in skillet, with the cooking water.
4. Continue cooking for few minutes until liquid thickens.
5. Remove potatoes from the heat and stir in scallions; toss to combine.
6. Serve while still hot.

Nutrition Facts/per serving

Calories 108

Total Fat 1.6g

Total Carb 19.9g 7%

Dietary Fiber 2.4g

Protein 3.7g