Octopus And Potato Salad Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add the octopus. Cook for about 1 hour or until tender.
• STEP 2.Remove the octopus from the pot and let it cool. Slice the octopus into bite-sized pieces.
• STEP 3.In a separate pot, boil the potatoes until tender. Drain and let them cool before cutting them into cubes.
• STEP 4.In a large bowl, combine the octopus, potatoes, red onions, and fresh herbs.
• STEP 5.In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the vinaigrette.
• STEP 6.Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 7.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• STEP 8.Serve the octopus and potato salad chilled or at room temperature.

Cooking Tips

• To tenderize the octopus, you can also use a pressure cooker or slow cooker.
• Make sure to remove the skin from the octopus before slicing it.
• For added flavor, you can marinate the octopus in the vinaigrette for a few hours before mixing it with the other ingredients.

Storage and Serving

• Leftover octopus and potato salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, let the salad come to room temperature or gently reheat it in the microwave.
• Garnish the salad with additional fresh herbs before serving for an extra pop of color and flavor.