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

Ingredients

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

Method
Step 1
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.

Step 2
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.

Step 3
Transfer potatoes and octopus on a serving plate. Sprinkle with cappers, onions, pickles and olives.

Step 4
For the dressing: Place all ingredients in multi processor and blitz until well incorporated.

Step 5
Drizzle salad with dressing, sprinkle with parsley and serve warm.

Photo George Drakopoulos – Food Styling Tina Webb

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