Octopus and Potato Salad is a classic dish of Italian cuisine, which can be served either as an appetizer or a main dish, cold or warm. Simply seasoned with oil, lemon, and celery, it is a very light dish with very few calories and lots of flavor.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 onion
- 1 stalk celery
- 1 carrot
- 3.3 lbs octopus
- 5 potatoes
- 1 celery
- 1 bunch parsley
- 4 oz extra virgin olive oil
- salt
- pepper
- 1 lemon
Tools
- 1 Pot
- 1 Knife
- 1 Plate
Steps
Prepare a broth with carrot, celery, and onion.
When the water reaches boiling, add the octopus.
Let it cook for 60 minutes.
Let it cool in the cooking water.Wash the potatoes well to remove any residual soil.
Cook them in salted boiling water.
Drain the potatoes and let them cool.
Peel them and cut into cubes.When the octopus is cold, clean it from the skin with the help of paper towels.
Cut it into pieces like the potatoes.
In a bowl, combine chopped celery, chopped parsley, octopus, and potatoes.
Season everything with oil, salt, pepper, and lemon.
Serve fresh.
Advice
It can be stored in the refrigerator for up to 3 days.
Fresh onion and olives can be added.
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