Recipe

Appetizer

Octopus and Potato Salad

By FDL

Share
Facebook Twitter ShareAddThis
Octopus and Potato Salad
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

A refreshing salad made with potatoes and octopus dressed with lemon, herbs and olive oil

Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 8
  • Recipe cuisine Italian
Preparation

Place the octopus in a pot of cold water, bring to boiling point and cook for one hour. When it is tender, let it cool in the cooking water: this is the secret to keeping it soft. Peel it, rinse it and cut it into pieces.

In the meantime, put the potatoes in cold water with their skins on, bring to the boil and cook for half an hour; peel and dice.

Clean the artichokes, removing hard outer leaves and inner choke, putting them in cold water with lemon juice after cleaning. Boil them in salted water until tender.

Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl.

Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped parsley.

Wine pairing: Vermentino di Sardegna

Tags
Comments
Register or login to Leave a Comment.