Crisp Confit of Baby Octopus, Housemade Hot Sauce, Warm Potato Salad | Idaho Potato Commission

Ingredients

• Octopus • 2 pounds tenderized baby octopus
• • ½ gallon extra-virgin olive oil
• Hot Sauce • 1 cup white distilled vinegar
• • 1 cup cherry peppers, stemmed
• • ½ cup extra-virgin olive oil
• • ¼ teaspoon xanthan gum
• • ¼ teaspoon salt
• Potato Salad • 3 cups Idaho® Fingerling Potatoes, small dice
• • ½ cup Spanish onion, small dice
• • ½ cup aïoli
• • ¼ cup carrot, small dice
• • ¼ cup celery, small dice
• • Salt and pepper, to taste