Octopus And Potato Salad – a delicious recipe with octopus, potatoes, purple onion, rucola, olive oil, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put the octopus in a large pot with unsalted water, cover it and cook for an hour.
2
In the other pot, also with unsalted water, put the unpeeled potatoes and cook for about 30min, it depends of size of course, I prefer not to big one
3
When it's all cooked, slice octopus on 1cm long parts, Cut potatoes on some kind of cubes..it doesn't need to be perfect :) Add the sliced onion.
4
Season to taste with salt, pepper, vinegar and olive oil.
5
Before serving, put on the plate some rucola, and the salad on it. Rucola and octopus match perfect to me, but you don't have to combine that, it's very tasty without that also..
6
And one more thing..it's great warm or cold..depends on taste.
360
kcal
Calories
25
g
Fat
28
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 kg octopus, 600g potatoes, 1 purple onion, rucola, 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.
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