Octopus Salad with Potatoes and Parsley

Dinner Recipe

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

1

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.

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2

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

3

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

4

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.

5

make the marinade

In a bowl mix oil, chopped parsley, lemon juice, garlic, salt and pepper.

6

Remove the octopus skin and cut it into small pieces

Season and serve

7

Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed

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Enjoy!