If you are ordering from the EU please visit www.sousvidetools.com/eu/

Barbecued Potato Salad | Recipe by sousvidetools.com

Barbecued Potato Salad

Barbecued Potato Salad Vegetables and Sides
  • COOK TIME: 30 - 45 minutes
  • SERVES: 8


  • 2 pounds red potatoes, washed and cubed
  • 1 tablespoon cider vinegar
  • 1 jar (342 g) roasted red peppers, drained, seeded, patted dry, and chopped
  • 1 handful fresh flat leaf parsley, chopped
  • 4 spring onions, trimmed and chopped
  • 8 pieces bacon, cooked very crisp and crumbled (optional)
  • 120 g shredded cheddar cheese

For the dressing

  • 120 ml sour cream
  • 120 ml barbecue sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Salt to taste


Apparently 54% of us are heading for a BBQ at some point over the bank holiday weekend – does that include you? Make sure you take this along to wow the guests if you are braving the English weather!


  1. Fill and preheat the water bath to 182F/ 83C.
  2. Put the potatoes into a cooking pouch in a single layer and vacuum seal
  3. Submerge in the water oven to cook for 30 to 45 minutes until nicely tender.
  4. Meanwhile, prepare the dressing: In a large bowl, thoroughly mix all the dressing ingredients and set aside.
  5. When the potatoes have cooked, drain off any accumulated liquid and pour them into the dressing.
  6. Add the red pepper, cheese, scallions, parsley, and bacon and toss to coat everything.
Back to Recipes