Octopus and Potato Salad is a classic Italian dish that can be served as an appetizer or a main course, cold or warm. Simply dressed 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
- 1/4 cup 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 a boil, add the octopus.
Let it cook for 60 minutes.
Allow it to cool in the cooking water.Wash the potatoes thoroughly to remove any dirt.
Boil them in salted water.
Drain the potatoes and let them cool.
Peel them and cut them into cubes.When the octopus is cold, clean it from the skin using sheets of paper towels.
Cut it into pieces like the potatoes.
In a bowl, combine chopped celery, chopped parsley, octopus, and potatoes.
Dress everything with oil, salt, pepper, and lemon.
Serve cold.
Advice
It can be stored in the refrigerator for a maximum of 3 days.
It’s possible to add fresh onion and olives.
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