Warm potato salad with octopus

10 min

6

Σχετικά με τη συνταγή

Calories ~220–250kcal

Protein ~20–22g

Carbohydrates ~15–20g

Fat ~10–12g

Greek

Preparation 10 min

Cooking 40 min

Servings 6

Διατροφική αξία ανά μερίδα

Calories ~220–250kcal

Protein ~20–22g

Carbohydrates ~15–20g

Fat ~10–12g

The recipe

Warm potato salad with octopus

Greek

10 min Preparation

40 min Cooking

6 Servings

Nutrition per serving

~220–250 kcal Calories

~20–22 g Protein

~15–20 g Carbohydrates

~10–12 g Fat

Υλικά

For the octopus

1 octopus, approx. 2 kg
100 ml vinegar
2 bay leaves
A pinch of whole peppercorns
1 onion, quartered

For the potato salad

1 kg potatoes, cut into cubes
3 spring onions, finely chopped
1/3 bunch parsley, finely chopped (leaves only)
1/3 bunch dill, finely chopped (leaves only)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1.5 tbsp capers, finely chopped (desalted)
Fleur de sel
Freshly ground black pepper
A pinch of oregano

For the dressing

1 tbsp Dijon mustard
40 ml lemon juice
80 ml olive oil

Warm potato salad with octopus

Preparation: 10 min Cooking: 40 min Servings: 6 Cuisine: Greek

Nutrition per serving: Calories ~220–250 kcal · Protein ~20–22 g · Carbohydrates ~15–20 g · Fat ~10–12 g

Ingredients

For the octopus

1 octopus, approx. 2 kg
100 ml vinegar
2 bay leaves
A pinch of whole peppercorns
1 onion, quartered

For the potato salad

1 kg potatoes, cut into cubes
3 spring onions, finely chopped
1/3 bunch parsley, finely chopped (leaves only)
1/3 bunch dill, finely chopped (leaves only)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1.5 tbsp capers, finely chopped (desalted)
Fleur de sel
Freshly ground black pepper
A pinch of oregano

For the dressing

1 tbsp Dijon mustard
40 ml lemon juice
80 ml olive oil

Method

Place the octopus in a pot along with the vinegar, peppercorns, bay leaves and onion. Cover with a sheet of damp parchment paper and then with the lid. Cook over low heat for about 35’, until the octopus is tender but still firm to the bite. Allow it to cool slightly, then cut it into evenly sized pieces.
Meanwhile, place the potatoes in a pot with plenty of salted water, starting from cold. Cook for 15’–20’, until tender but still holding their shape. Drain and cut them into evenly sized pieces.
In a small bowl, prepare the dressing. Combine the Dijon mustard with the lemon juice, then gradually whisk in the extra virgin olive oil using a fork or a whisk until the dressing is smooth and emulsified.
Salad Assembly
Transfer the warm potatoes to a large salad bowl and add the octopus, finely chopped spring onions, parsley, dill, peppers and capers.
Season with flaky sea salt, freshly ground black pepper and oregano. Pour the dressing over the salad and toss gently, allowing all the ingredients to absorb the flavors.
Serve the salad warm, finishing with a few drops of extra virgin olive oil.
Warm potatoes absorb the dressing and the aromas of the herbs more effectively, resulting in a richer and more flavorful salad.
To preserve the octopus’s delicate texture and rich flavor, cook it gently over low heat in its own juices until it is tender but still firm to the bite. Avoid overcooking, as this can make it lose its ideal texture.

Εκτέλεση

Place the octopus in a pot along with the vinegar, peppercorns, bay leaves and onion. Cover with a sheet of damp parchment paper and then with the lid. Cook over low heat for about 35’, until the octopus is tender but still firm to the bite. Allow it to cool slightly, then cut it into evenly sized pieces.

Meanwhile, place the potatoes in a pot with plenty of salted water, starting from cold. Cook for 15’–20’, until tender but still holding their shape. Drain and cut them into evenly sized pieces.

In a small bowl, prepare the dressing. Combine the Dijon mustard with the lemon juice, then gradually whisk in the extra virgin olive oil using a fork or a whisk until the dressing is smooth and emulsified.

Salad Assembly

Transfer the warm potatoes to a large salad bowl and add the octopus, finely chopped spring onions, parsley, dill, peppers and capers.

Season with flaky sea salt, freshly ground black pepper and oregano. Pour the dressing over the salad and toss gently, allowing all the ingredients to absorb the flavors.

Serve the salad warm, finishing with a few drops of extra virgin olive oil.

TIPS

Warm potatoes absorb the dressing and the aromas of the herbs more effectively, resulting in a richer and more flavorful salad.

TIPS

To preserve the octopus’s delicate texture and rich flavor, cook it gently over low heat in its own juices until it is tender but still firm to the bite. Avoid overcooking, as this can make it lose its ideal texture.