Octopus and potato salad. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now In a medium bowl, toss the still-warm potato slices with the olive oil, lemon juice, and salt and pepper to taste. Add the parsley and celery and stir to combine.

Tender octopus in combination with soft potatoes, a healthy and filling warm salad, that is easy to make and perfect for seafood lovers. Octopus and potato salad (Insalata di polipo e patate) appears in Lidia Celebrates America: Holiday Tables and Traditions. Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot. You can cook Octopus and potato salad using 3 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Octopus and potato salad

It's 400 grams of octopus.
Prepare 400 grams of potatoes.
It's of Olive oil.

Cover generously with water, and bring to a boil. Fill a large pan with water and add the bay leaves, carrot, celery, onion and octopus. Bring to the boil and simmer for about one hour, or until a sharp knife can pass through the flesh of. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria they add Taggiasca olives and pine nuts and in the southern regions they add hot chili peppers or capers, but the basic recipe is the same all over.

Octopus and potato salad instructions

Clean and wash the octopus (remove head and teeth).
Boil the octopus for 25 minutes.
Peel the potatoes, chop them and pan fry for 15 minutes.
Chop the octopus, add it to the potatoes and fry for 10 more minutes.

Octopus is the main ingredient of many Italian salads. In this recipe it is paired with potatoes and fresh julienned vegetables. If you cannot find fresh octopus, then frozen and thawed octopus will work great. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port.