Warm octopus and potato salad
Difficulty
Medium 👍Ingredients
| 1 kg | octopus |
| 750 g | potatoes |
| 1 | onion |
| 2 stalks | celery |
| 1 | carrot |
| 5 | bay leaves |
| 100 ml | white wine |
| 2 cloves | garlic |
| 100 ml | olive oil |
| 20 g | parsley |
| 1 | lemon |
| water | |
| salt | |
| pepper |
Utensils
- cutting board
- knife
- large pot with lid
- large pot
- bowl (small)
- fine grater
- citrus press
- large bowl
Nutrition per serving
578
36 g
31 g
31 g
Step 1/4
- 1 kg octopus
- 1 onion
- 2 stalks celery
- 1 carrot
- 5 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
- 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
- 2 cloves garlic
- 100 ml olive oil
- 20 g parsley
- 1 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
- 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!
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in Berlin