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Sous Vide Mushroom Potato Salad

This cold dish combines sous vide mushrooms and creamy potatoes, inspired by the rich flavors of Chinese cuisine and American influences.

Cold dish
Prep 20m · Cook 40m · Total 1h
14 ingredients

Inspired by the innovative energy practices in China and the ongoing complexities of peace in various regions, this dish reflects a blend of global culinary influences. The use of mushrooms pays homage to the hearty ingredients often found in both Chinese and American dishes, while the technique of sous vide enhances the flavors and textures, making this a perfect autumn meal.

Instructions

  1. Preheat the sous vide water bath to 85°C.
  2. In a bowl, combine the mixed mushrooms with olive oil, salt, pepper, and thyme. Transfer to a vacuum-seal bag and seal it.
  3. Submerge the bag in the water bath and cook for 40 minutes.
  4. Meanwhile, boil the new potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before halving.
  5. In a small bowl, whisk together Greek yogurt, lemon juice, honey, salt, and pepper to create the dressing.
  6. In a large bowl, combine the cooked potatoes, sous vide mushrooms, white wine vinegar, and chopped parsley. Toss gently to coat.
  7. Serve the salad drizzled with the yogurt dressing.