Octopus Salad with Potatoes and Parsley
Octopus and potato salad is excellent in all seasons, as an appetizer or as a tasty dinner main course. It's a classic dish of Italian tradition, often served as an appetizer for Christmas or other important occasions.
– Octopus – potatoes – extra virgin olive oil – lemon juice – chopped parsley – garlic – fine salt – black pepper
How to Make It
Clean the Octopus
Turn and empty the head, remove the tooth and the eyes with some kitchen scissors. Then rinse it very well under running water.
Cook the octopus in a large pot full of water. When the water boils, cover with a lid and lower the heat. From now on, calculate 40 minutes of cooking.
Cook The Octopus
Then turn off the heat and let the octopus cook slowly covered in its water till it’s quite cool (about 1 hour).
Let it Cool
Cook the Potatoes
Peel the potatoes and cut them into cubes. Boil them in plenty of lightly salted water for about 20 minutes
Drain and let them cool.
make the marinade
In a bowl mix oil, chopped parsley, lemon juice, garlic, salt and pepper.
Remove the octopus skin and cut it into small pieces
Season and serve
Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed