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 medium onion, chopped; 1 carrot, chopped; 1 celery rib, chopped; 4 quarts water; Kosher salt; 1 1/2 pounds octopus tentacles; 1 1/2 pounds large Yukon Gold potatoes; 6 tablespoons finely chopped flat-leaf parsley; 6 tablespoons extra-virgin olive oil; Freshly ground pepper; 2 garlic cloves, minced; 1 jalapeno, seeded and minced

Servings: persons

1 medium onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 quarts water
Kosher salt
1 1/2 pounds octopus tentacles
1 1/2 pounds large Yukon Gold potatoes
6 tablespoons finely chopped flat-leaf parsley
6 tablespoons extra-virgin olive oil
Freshly ground pepper
2 garlic cloves, minced
1 jalapeno, seeded and minced

1
In a large pot, combine the onion, carrot, celery and water.
2
Add a small handful of salt and bring to a boil.
3
Add the octopus and simmer over moderate heat until tender, about 45 minutes.
4
Let the octopus cool in the broth for 30 minutes, then drain.
5
Meanwhile, put the potatoes in a large saucepan, cover with cold water and boil until tender, about 30 minutes.
6
Drain and let cool slightly.
7
Peel the potatoes and cut them into 3/4-inch pieces.
8
In a medium bowl, toss the potatoes with 3 tablespoons of the parsley and 3 tablespoons of the olive oil; season with salt and pepper.
9
4.Cut the octopus into 3/4-inch pieces and transfer to a bowl.
10
Add the remaining 3 tablespoons of parsley, 3 tablespoons of olive oil and the garlic and jalapeno.
11
Season with salt and pepper and toss well.
12
Transfer the potatoes and octopus to a large platter and serve warm or at room temperature.

435

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 12 ingredients. The key ingredients include: 1 medium onion, chopped, 1 carrot, chopped, 1 celery rib, chopped, 4 quarts water, 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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