Potato Salad with Chive and Red Onion

Cole Wagoner
Cole Wagoner
November 5, 2021
Mushy potato salad is a thing of the past. The Anova Precision Oven uses precise temperature control and 100% steam to cook the potatoes just to the point where they soften. From there, simply toss ‘em in a rich sauce of Dijon mustard, mayonnaise, chives, red onion, and Champagne vinegar for a crunchy and creamy side fit for a holiday or summer picnic!
Prep Time
Cook Time
Potato Salad with Chive and Red Onion
2 lb
red potatoes, cut into 1- to 2-inch pieces
1 Tbsp
kosher salt
1 cup
½ cup
Dijon mustard
2 Tbsp
Champagne vinegar
red onion, thinly sliced
¼ cup
chopped fresh chives

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear

2. Season Potatoes

Place the potatoes on a sheet pan and toss with half of the salt.
Season Potatoes

3. Cook

Transfer to the oven and cook until you can easily piece the potatoes with a fork, about 30 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear
00:30 Timer

4. Make Sauce

While the potatoes cook, combine the mayonnaise, mustard, vinegar, and remaining salt in a large bowl. Stir well. Add most of the onion and chives and stir to combine. Let sit at room temperature until the potatoes have finished cooking.
Make Sauce

5. Assemble Salad

Add the warm potatoes to the sauce. Toss to combine.
Assemble Salad

6. Serve

Transfer to a serving bowl and top with the remaining onions and chives. Serve warm or at room temperature.
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