Potato and octopus salad. For a salad such as this, the quick method with a firmer texture is preferable, in my opinion). Italian Octopus and Potato Salad is an easy recipe, made with few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra virgin olive oil and lemon juice.
Octopus has come of age as a delicious ingredient, and any respectable restaurant has an appetizer that includes it; at my house, it has always been popular, even with the kids.
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 potatoes at.
Fill a large pan with water and add the bay leaves, carrot, celery, onion and octopus.
You can cook Potato and octopus salad using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Potato and octopus salad
- You need 1 of octopus (500 g or so).
- You need 3-4 of good quality potatoes.
- You need 1 of lemon.
- It's of Fresh parsley.
- Prepare of Olive oil.
- It's to taste of Salt.
Bring to the boil and simmer for about one hour, or until a sharp knife can pass through the flesh of. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port. While the octopus is cooling, prepare the rest of the salad.
Potato and octopus salad step by step
- Bring a pot of water to the boil. When boiling, dip octopus into the water 3-4 times, in and out. Then leave inside, cover and cook on lowest flame for about an hour.
- While octopus is cooking, peel, chop and boil potatoes in salted water until just cooked. Drain, set a side to cool.
- When octopus is ready, drain and then put back in empty pot and leave it to rest for about 30 mins. Gently take it out and chop it up. Put in a bowl.
- Add, potatoes, then olive oil, good squeeze of lemon, parsley and mix well. Leave to chill in fridge until serving :).
Put the potatoes in a pan, cover with cold water, add a large pinch of salt, and cook over medium heat until tender when pierced with a small, sharp knife. Drain the potatoes, cut into quarters, and dress with a little extra-virgin oil and lemon juice while still warm. Put a large stockpot over a high flame. Add the octopus to the pot and return to a boil. While the octopus is cooking, bring a pot of salted water to a boil over medium heat, and cook the potatoes until fork tender.