Octopus and potato salad ready in an hour

It can be stored in the refrigerator for a few days. And if you have any leftovers, reuse them to stir in risotto.

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Octopus and Potato Salad
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes for the octopus, 20 minutes for the potatoes
  • Octopus cooling time: 2-3 hours
  • difficulty: low

How to prepare octopus and potato salad

Octopus and potato salad It's a classic dish from our Christmas tradition, excellent throughout the year. A salad that can be enjoyed cold or warm, it's simple yet uniquely flavorful.

Ingredients

  • 1 very fresh octopus weighing approximately 1 kg.
  • 4 medium-sized potatoes (about ½ kg)
  • Extra virgin olive oil
  • 1 bay leaf, 3 peppercorns
  • Black or green olives, pickled onions
  • salt

Preparation

  • If it wasn't done by the fishmonger, eviscerated the octopus emptying its head, and eliminated the cartilage “tooth” in the center of the tentacles.
  • Put to heat a large pot with water, a pinch of salt, the bay leaf and the peppercorns.
  • Rinse the octopus and immerse it in the water as soon as it starts to boil. Lowered the flame to the minimum, so that it is barely boiling.

octopus and potato salad recipe 4

  • After about half an hour, check that the octopus is cooked through by pricking it under the head with a fork: it should be soft.
  • Let cool down the octopus in its water.
  • Once cold, extract the octopus from the water, immerse in the same water, peel the potatoes, cut into cubes, and cook them.

octopus and potato salad recipe 2

  • While the potatoes are cooking, cut the octopus into pieces.
  • Drain Cook the potatoes very well, and compose the salad by combining the chopped octopus, the potatoes, and plenty of extra virgin olive oil.
  • You can add olives, pickled onions, or other vegetables if you like.
  • The octopus salad is ready, serve it lukewarm or at room temperature.

octopus and potato salad recipe 3

This very simple dish requires only a few precautions:

  • The choice of octopus: quality octopus has a double row of suckers
  • Cooling the octopus which must absolutely take place in its water, to maintain its softness
  • Choosing a quality oil, to be used generously as potatoes tend to absorb a lot of it
  • Balance with any other tasty ingredients, which must not overwhelm the perfect combination of the flavours of the octopus and the potatoes

Octopus and potato salad it is preserved in the refrigerator for a couple of days.

If you want to use any leftovers with a different recipe, in line with the "don't waste" principle, chop the octopus and potato salad and use it to mix a white risotto, or heat it in a light tomato sauce to season spaghetti or other pasta.

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