Octopus And Potato Salad Recipe

Name: Octopus And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-pound octopus, cleaned; 1 wine cork; 2 bay leaves; 2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 2 medium baking potatoes, whole; 1 Bermuda onion, peeled and thinly sliced; 10 calamata olives, pitted and halved; 6 tablespoons extra-virgin olive oil; 3 tablespoons red-wine vinegar; 2 tablespoons chopped Italian parsley.

Servings: persons

1 2-pound octopus, cleaned
1 wine cork
2 bay leaves
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 medium baking potatoes, whole
1 Bermuda onion, peeled and thinly sliced
10 calamata olives, pitted and halved
6 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped Italian parsley.

1
1. Place the octopus, wine cork, bay leaves, 2 teaspoons of salt and pepper in a large pot and cover generously with cold water. Bring to a boil over high heat. Lower the heat slightly and simmer vigorously until the octopus is tender but firm, about 1 to 1 1/2 hours, skimming the liquid as necessary. Drain and let cool.
2
2. Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Lower the heat, cover and simmer until just tender, about 35 minutes. Drain and let cool. Peel and cut into 1-inch cubes.
3
3. Cut the octopus tentacles from the head and slice into 1-inch pieces. Thinly slice the meat from the head. Toss the octopus and potatoes together in a bowl. Add the onion, olives, olive oil and vinegar and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and serve.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2-pound octopus, cleaned, 1 wine cork, 2 bay leaves, 2 teaspoons kosher salt, plus more to taste, and more.

Yes, Octopus And Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Octopus And Potato Salad

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