The octopus and potato salad is eaten mostly in summer, but during the Christmas holidays this dish is widely consumed, especially on Christmas Eve; in fact you can find it on many menus in restaurants as a delicious appetizer. In summer the octopus salad is generally served as a complete main course, but during the holidays it is served in small portions in individual cups with other seafood appetizers if we’re talking about Christmas Eve. It’s a dish I love all year round; everyone in my family likes it, so whenever I find beautiful octopuses at the market I buy them to make this very tasty recipe — follow me in the kitchen to discover how to easily prepare this delicious dish.
If you like octopus don’t miss the pasta with octopus sauce and the octopus salad
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 122.78 (Kcal)
- Carbohydrates 10.53 (g) of which sugars 1.64 (g)
- Proteins 9.94 (g)
- Fat 4.03 (g) of which saturated 0.81 (g)of which unsaturated 0.54 (g)
- Fibers 1.23 (g)
- Sodium 232.97 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 lbs Octopus
- 4 potatoes (large)
- 2 stalks celery
- 2 pinches salt
- 1 small glass (about 2 fl oz) dry white wine
- 1 leaf bay leaf
- to taste parsley
- 4 tablespoons extra virgin olive oil
Preparation: octopus and potato salad
To prepare the octopus and potato salad, first clean the octopus well under cold running water: cut open the head and remove the beak, the eyes and the internal sac, then rinse again.
Now you can cook the octopus in a regular pot, always starting with cold water. Add the bay leaf, the small glass of white wine and put in the octopus. Turn on the heat and, counting from when the water boils, cook for 30 minutes over low, steady heat.
Turn off the heat and let the octopus cool completely in its cooking water; doing this will give you very tender octopus in just a few minutes without tricks like freezing it or dunking it in boiling water three times or other common methods that are actually unnecessary.
If you want to speed things up, put the cold water, the wine and the bay leaf together with the octopus in a pressure cooker, close it and bring to pressure. From the moment the pressure whistle sounds, count 12–15 minutes, then turn off the heat and let the pressure cooker release pressure on its own.
Remove the lid, let the octopus cool slightly in its water and you can proceed to remove the skin, which partially comes off by itself.
While the octopus is cooking, wash and peel the potatoes, cut them into uniform chunks and steam for 10–15 minutes depending on their size.
You can also cook the potatoes in the microwave for 5 to 6 minutes with a little cold water and covered with plastic wrap.Once both the octopus and the potatoes are cooked, cut the octopus into pieces and mix it with the potatoes in a large bowl. Season with salt and pepper and some chopped parsley.
Wash and cut the celery into thin strips, add it to the bowl with the octopus, dress everything with good extra virgin olive oil and store in the refrigerator covered with plastic wrap until serving and..
ENJOY YOUR MEAL
Storage: octopus and potato salad
The octopus and potato salad keeps in the refrigerator for 2 days in an airtight container. Cooked octopus can be frozen either whole or cut into pieces to prepare this salad or other dishes when needed.
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