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Octopus and Potato Salad is delicious !

michele casadei massari

Octopus and Potato Salad is a delicious Mediterranean dish that combines tender octopus with creamy potatoes in a zesty, fresh dressing. Here's a simple recipe to make this delightful salad.

Ingredients:

  • 1 medium-sized octopus (approximately 2-3 pounds), cleaned

  • 1 bay leaf

  • 1 teaspoon black peppercorns

  • 1 teaspoon coarse sea salt

  • 1 pound small potatoes, scrubbed clean

  • 1/2 cup extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1/2 teaspoon Dijon mustard

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 1 small red onion, thinly sliced

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1/4 cup pitted and sliced Kalamata olives

  • 2 tablespoons capers, drained and rinsed

Instructions:

  1. Prepare the octopus: In a large pot, bring 4 quarts of water to a boil. Add the bay leaf, black peppercorns, and sea salt. Lower the heat to a simmer and gently lower the octopus into the pot. Cook the octopus for 45-60 minutes or until it's tender when pierced with a fork. Remove the octopus from the pot and let it cool.

  2. While the octopus is cooking, prepare the potatoes: Place the potatoes in a separate pot and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes for 20-25 minutes, or until fork-tender. Drain the potatoes and let them cool. Once they are cool enough to handle, slice them into 1/4-inch thick rounds.

  3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, freshly ground black pepper, and salt. Set aside.

  4. Prepare the cooled octopus: Remove and discard the head and beak of the octopus. Cut the tentacles into 1-inch pieces.

  5. Assemble the salad: In a large bowl, combine the sliced potatoes, octopus pieces, red onion, parsley, Kalamata olives, and capers. Drizzle the dressing over the salad and toss gently to combine. Taste and adjust the seasoning if necessary.

  6. Serve the salad at room temperature or chilled. You can enjoy it as a main dish or a side dish for grilled or roasted meats or fish. Enjoy!

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