Sous Vide Octopus Potato Salad

(13)

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!)

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Recipe Temp 180 F / 82.2 C
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Take your potato salad up a notch by adding simple sous vide octopus. Doesn't this look outstanding?

Ingredients for 8

  • 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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      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.

    • Step 4

      Add the red onion, potatoes, and octopus. Toss to coat. Season to taste with salt and pepper and serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time