Potato & Sous Vide Egg Salad

Discover Recipes


Potato & Sous Vide Egg Salad

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: Irish
Yield: 4 servings


  • 4 large eggs room temperature
  • 2 lbs baby gem potatoes
  • 1 cup basil
  • ½ cup chopped parsley
  • cup chopped mint
  • 1 cup sliced green onion
  • 4 tbsp grainy mustard
  • cup pine nuts or cashews
  • ½ cup grated Parmesan or pecorino
  • 2 garlic cloves finely chopped
  • 1 cup olive oil
  • 1 tbsp lemon juice
  • Salt


  • Preheat your sous vide water bath to 63°C and place your eggs in the water bath when it's up to temperature. Room temperature eggs work best. Cook your eggs in the bath for 50 minutes.
  • While the eggs are cooking, boil the potatoes in salted water.
  • Cook the potatoes for 15-20 minutes or until fork tender.
  • While the potatoes are cooking, puree half the herbs, all the mustard and olive oil together in a food processor. Blend until it’s a light pesto.
  • Once the potatoes are cooked, drain off the water and cut the potatoes in half while they are still hot in order to maximize flavour absorption.
  • Dress the potatoes with the pesto, the Parmesan or pecorino, rest of the herbs, pine nuts, lemon juice and the
  • sliced green onion.
  • Once the eggs are cooked, after 50 minutes, gently crack the egg on top of the salad and finish with some rock salt on the yolk.
  • OPTIONAL - Garnish with leftover fresh herbs, sliced red or green onions or a little sprinkle of white and black sesame seed

Chef's Tips

The pesto could be made with a variety of herbs. If you happen to have another 1⁄2 cup or so of left over herbs in your
fridge, feel free to add them to the pesto
If you do not own a sous vide machine you could soft poach the eggs or place the eggs in a pot of room temperature water and bring up to a hard boil. Once boiling set a timer for 4 minutes. Remove from the boiling water and run under cold water to cool them down.
Footer WP