Potato Salad

Vegetables cooked sous vide at low temperature

Perfect accompaniment to summer dishes, based on diced vegetables: potatoes, peas and carrots processed from fresh and a mayonnaise with fresh eggs, sunflower oil, apple cider vinegar and a few drops of balsamic vinegar of Modena. 

The vegetables are cooked in a vacuum at a low temperature to preserve intact the organoleptic and nutritional characteristics and the crunchy texture. The taste is delicate with a small hint of lemon.