Octopus and potato salad. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria they add Taggiasca olives and pine nuts and in the southern regions they add hot chili peppers or capers, but the basic recipe is the same all over. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port.
Pairing the octopus with potatoes in this Octopus And Potato Salad Recipe make the perfect light and flavorful dish.
I call it a salad, but it could easily be served as an appetizer or a light meal.
I boiled the octopus to tenderize it, but I also boiled the potatoes at the same time in the same pot.
You can have Octopus and potato salad using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients of Octopus and potato salad
- It's 400 grams of octopus.
- You need 400 grams of potatoes.
- You need of Olive oil.
This salad can be made in advance, but just keep in mind that the potatoes get hard and waxy when refrigerated, so refrigerate the octopus but leave the Meanwhile, cover the potatoes with cold water in a second pot, and bring to a boil. How to make octopus and potate salad recipe. Ingredients: boiled octopus Olive Oil Extra Vergine garlic. Drain and peel them and cut into slices.
Octopus and potato salad instructions
- Clean and wash the octopus (remove head and teeth).
- Boil the octopus for 25 minutes.
- Peel the potatoes, chop them and pan fry for 15 minutes.
- Chop the octopus, add it to the potatoes and fry for 10 more minutes.
Mix together the potato slices and octopus cubes. Season with salt and freshly ground black pepper to taste, then drizzle with the lemon juice and a generous helping of olive oil. Mix in the chopped parsley and serve. Transfer the potatoes and octopus to a large platter and serve warm or at room temperature. This beautiful summer salad is ideal if you fancy trying something a little different.
