Sous Vide Octopus Potato Salad
Take your potato salad up a notch by adding simple sous vide octopus. Doesn't this look outstanding?
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Prep Time: 01:00
Recipe Time: 04:00
180F / 82.2C
- 1 pound octopus tentacles
- 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 4 tablespoons sherry vinegar
- 2 tablespoons creamy Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1/2 red onion, thinly sliced
- Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
- Place the octopus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag int the water bath and set the timer for 4 hours.
- About 30 minutes before the octopus is finished, bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain and let cool.
- When the timer goes off, remove the bag from the water bath. Remove the octopus and brush with 1 tablespoon olive oil. Discard cooking liquid.
- Heat a grill pan over high heat for 5 minutes. Grill the octopus until edges are crisp, about 5 minutes. Transfer to a cutting board and slice in to 1/2-inch pieces.
- In a large bowl, whisk together the vinegar, mustard, parsley, tarragon, and paprika. Slowly drizzle in the remaining 1/4 cup olive oil until emulsified. Season to taste with salt and pepper.
- Add the red onion, potatoes, and octopus. Toss to coat. Season to taste with salt and pepper and serve.