Octopus and Potato Salad Recipe

Ingredients:

• 1 fresh octopus (around 1.5kg)
• 1 kg potatoes
• 1 red onion, thinly sliced
• 1/4 cup of chopped parsley
• 1 tablespoon of Dijon mustard
• 4 tablespoons of red wine vinegar
• 1/2 cup of olive oil
• Salt and freshly ground black pepper

Instructions:

1. Clean the fresh octopus by removing the guts and beak. Once it’s clean, place it in a large pot filled with water. Bring the water to a boil and reduce the heat to a simmer. Let it simmer for about 1 hour or until the octopus is tender. Once it’s done, remove it from the pot and let it cool.
2. In the meantime, cook the potatoes in another large pot of lightly salted boiling water for 15-20 minutes or until tender. Once done, drain and cool.
3. Once the octopus is cooled, cut it into bite-size pieces and place it in a large serving bowl.
4. Peel the cooled potatoes and cut them into bite-size pieces. Add them to the serving bowl with the octopus.
5. Add the thinly sliced red onion and chopped parsley to the bowl.
6. In a separate bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and freshly ground black pepper. Once the dressing is ready, pour it over the octopus and potato salad and gently toss everything together.
7. Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.

Verdict:

This Octopus and Potato Salad is a refreshing and unique take on the classic potato salad. The octopus adds a delicious briny flavor to the dish, and the dressing perfectly complements the flavors of the seafood and potatoes. It’s a perfect dish to serve at a summer barbecue or as a light lunch on a hot day.

Serving Suggestions:

This salad is best served cold, making it an ideal dish for outdoor gatherings or picnics. You can serve it as a side dish with grilled meats or seafood, or as a standalone salad for a light lunch. For some added crunch, you can sprinkle some toasted pine nuts or croutons on top just before serving. Enjoy!