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Octopus and Potato Salad

The octopus and potato salad

I called it an appetizer salad but, if you are only in a couple of people, this quantity is also ideal for a second cold.
It is a very tasty dish and at the same time very simple to prepare: the ingredients are few and easy to find. (See note)

But it is also ideal, if kept cool, for a picnic with lunch in tow (I dare not say packed ...).
I also put it on the table several times during stand-up lunch parties: it went like hot cakes.

ingredients:

octopus

g.

500

potatoes

g.

250

sale

peppercorns

pc.

3

juniper grains

pc.

3

bay leaves

pc.

3

parsley

TS.

2

garlic

clove

1

extra virgin olive oil

q.s.

lemon juice

 

Preparation:

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Immerse the octopus in boiling salted water flavored with juniper berries, peppercorns and bay leaves. Cook for about twenty minutes (the tip of the knife will penetrate quite easily even in the thickest part of the tentacles).
Leave it to cool completely in its cooking water and only then remove its eyes and beak: it will be easier.

Season with olive oil and parsley and, wanting to serve with pure cold potatoes, even with these.

Add the finely chopped or pressed garlic, stir and leave to rest in a cool place for about thirty minutes.

Bring to the table in the tureen and let everyone take it to their liking.

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • The version with still warm potatoes is also excellent: the heat will enhance the aromas of parsley, garlic, oil and octopus. In this case the potatoes will be added just a moment before serving it on the table.
  • Polipo: unfortunately, here with me fresh octopus is not often found and almost always only at the fish market in the shopping center on the outskirts (almost ten minutes by bike!). If I really feel I can't do without it, I have to settle for the frozen one: it's good but it's not the same thing ...
  • Related articles:  Octopus grilled Greek styleOctopus Catalan style

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