This is a recipe for your favorite potato salad with a twist. The great improvement in this recipe is achieved by simply adding a sous vide octopus to it. The result exceeds any expectations.
Ingredients
Serves: –+
- Octopus tentacles 450 gr
- Potatoes 900 gr
- Olive oil ¼ cup
- Sherry vinegar 4 tbsp
- Dijon mustard 2 tbsp
- Fresh parsley 1 tbsp
- Fresh tarragon 1 tbsp
- Smoked paprika 1 tsp
- Red onion ½ piece
- Salt and pepper
Method
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Put the octopus tentacles in a sous vide bag and seal it. Immerse the bag in a water bath preheated to 82ºC (180ºF) for 4 hours.
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Preheat a salted water inside a large saucepan over a medium heat when there's still 30 minutes before the octopus is done. While the water is boiling, dice the potatoes 1-1.5cm thick and cook until tender for about 20 minutes. Drain the water and let the potatoes chill.
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When a timer goes off and a thermostat turns off, take the bag out. Drain the cooking liquid and pour 1 tablespoon of olive oil into the bag and mix everything well.
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Preheat a pan over a high heat and sear the octopus until crispy for about 5 minutes. When the tentacles have chilled, slice them into pieces 1-1.5cm thick.
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Chop fresh tarragon and parsley finely and put them in a salad bowl. Pour vinegar in. Add mustard, paprika and the remaining olive oil as well. Blend everything until smooth.
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Put the octopus, potatoes and thinly sliced red onion in a salad bowl and mix. Season the whole thing with salt and pepper to your liking. Now the sous vide octopus and potato salad can be served. Enjoy!
