Octopus and potato salad
Tender octopus, potatoes, olives and parsley in a vinaigrette.
Active time35 min
Cooking1 h 15 min
Total2 hResting : 20 min
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Ingredients
- 20 g parsley
- 500 g potatoes
- 1 kg cleaned octopus
- 40 ml olive oil
- 80 g pitted green olives
- 20 ml wine vinegar
Preparation
Put the octopus in a large saucepan, cover with water and bring to a simmer. Cook for 50 to 60 minutes, until the tip of a knife slides easily into the flesh. Drain, then leave to cool until lukewarm for 20 minutes.
1 kg cleaned octopus- saucepan
- colander
While the octopus is cooking, peel the potatoes and cut them into cubes. Cook them in a second saucepan of boiling water for 15 minutes, then drain.
500 g potatoes- knife
- saucepan
Cut the octopus into pieces. Wash and chop the parsley, and drain the olives. Mix with the potatoes, vinegar and oil. Serve lukewarm.
20 g parsley40 ml olive oil80 g pitted green olives20 ml wine vinegar- knife
- salad bowl
Allergens
- Molluscs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration