Warm octopus and potato salad

Based on 9 ratings
Sandra

Sandra

Contributor

“This salad feels like summer! By combining some simple, high quality ingredients you can enjoy a summery seafood salad with buttery soft octopus and potatoes in no time. The only thing missing for a Mediterranean getaway at home? A chilled glass of white wine and a shadowy place to enjoy the warm breeze.”

Difficulty

Medium 👍
10
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg octopus
750 g potatoes
onion
2 stalks celery
carrot
bay leaves
100 ml white wine
2 cloves garlic
100 ml olive oil
20 g parsley
lemon
water
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot with lid
  • large pot
  • bowl (small)
  • fine grater
  • citrus press
  • large bowl

Nutrition per serving

Cal
578
Protein
36 g
Fat
31 g
Carb
31 g
  • Step 1/4

    Wash the octopus and place it in a large pot. Peel onion and chop. Chop celery and carrot roughly and add the chopped vegetables to the pot. Add bay leaves, white wine, and enough water to cover the octopus. Season with salt, cover, and bring to a simmer. Let cook for approx. 1 hr. or until cooked through—this will depend on the size of the octopus.
    • 1 kg octopus
    • onion
    • 2 stalks celery
    • carrot
    • bay leaves
    • 100 ml white wine
    • water
    • salt
    • cutting board
    • knife
    • large pot with lid

    Wash the octopus and place it in a large pot. Peel onion and chop. Chop celery and carrot roughly and add the chopped vegetables to the pot. Add bay leaves, white wine, and enough water to cover the octopus. Season with salt, cover, and bring to a simmer. Let cook for approx. 1 hr. or until cooked through—this will depend on the size of the octopus.

  • Step 2/4

    Place potatoes in another pot with salted water, bring to a boil, and let cook for approx. 20 min., or until they are cooked through but still firm. Rinse under cold running water and set aside.
    • 750 g potatoes
    • large pot

    Place potatoes in another pot with salted water, bring to a boil, and let cook for approx. 20 min., or until they are cooked through but still firm. Rinse under cold running water and set aside.

  • Step 3/4

    For the dressing, peel and mince garlic. Finely chop parsley, and add to a small bowl together with garlic and olive oil. Juice and zest lemon into the bowl. Mix everything and season with salt and pepper.
    • 2 cloves garlic
    • 100 ml olive oil
    • 20 g parsley
    • lemon
    • bowl (small)
    • fine grater
    • citrus press

    For the dressing, peel and mince garlic. Finely chop parsley, and add to a small bowl together with garlic and olive oil. Juice and zest lemon into the bowl. Mix everything and season with salt and pepper.

  • Step 4/4

    Remove octopus from pot and drain. Cut octopus and potatoes into bite-sized pieces and mix both immediately with the dressing in a large bowl. Season with salt and pepper and serve warm. Enjoy!
    • salt
    • pepper
    • large bowl

    Remove octopus from pot and drain. Cut octopus and potatoes into bite-sized pieces and mix both immediately with the dressing in a large bowl. Season with salt and pepper and serve warm. Enjoy!