Add octopus in this wonderful warm potato salad and it will instantly become your favorite!
Serves: 6 Preparation time: 10m Cooks in: 1h 45m Ready in: 2h
For the octopu
1,5 kg octopus tentacles, separated
50ml apple vinegar
For the salad
600g waxy small sized potatoes, washed, dry
2 handfuls black Kalamata olives, pitted, chopped
1 cup fresh parsley, finely chopped
1 cup extra-virgin olive oil
6 spring onions, finely chopped
2 tbsp capers, roughly chopped
¼ cup pickles, finely chopped
For the dressing
1 tbsp mild mustard
1 tbsp red vinegar
1 lemon, juiced
¼ cup extra-virgin olive oil
salt, black pepper freshly ground
Fill a large pan with heavy bottom with 2lt water and place on high heat. Add the octopus and apple vinegar, cover with lid and simmer over low heat for 1 hour, until tender. Drain. Let octopus cool and cut into pieces.
Place the large pan with heavy bottom on high heat again with 2lt of water, add potatoes and boil until tender. Let potatoes cool and cut into large pieces.
Transfer potatoes and octopus on a serving plate. Sprinkle with cappers, onions, pickles and olives.
For the dressing: Place all ingredients in multi processor and blitz until well incorporated.
Drizzle salad with dressing, sprinkle with parsley and serve warm.
Photo George Drakopoulos – Food Styling Tina Webb