Octopus and Potato Salad
Published May 13, 1995
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 2-pound octopus, cleaned
1 wine cork
2 bay leaves
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 medium baking potatoes, whole
1 Bermuda onion, peeled and thinly sliced
10 calamata olives, pitted and halved
6 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
30 grams carbs; 109 milligrams cholesterol; 509 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 3 grams fiber; 1034 milligrams sodium; 37 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the octopus, wine cork, bay leaves, 2 teaspoons of salt and pepper in a large pot and cover generously with cold water. Bring to a boil over high heat. Lower the heat slightly and simmer vigorously until the octopus is tender but firm, about 1 to 1 ½ hours, skimming the liquid as necessary. Drain and let cool.
- Step 2
Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Lower the heat, cover and simmer until just tender, about 35 minutes. Drain and let cool. Peel and cut into 1-inch cubes.
- Step 3
Cut the octopus tentacles from the head and slice into 1-inch pieces. Thinly slice the meat from the head. Toss the octopus and potatoes together in a bowl. Add the onion, olives, olive oil and vinegar and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and serve.
Private Notes
Comments
I used baby octopus, not a full-grown one. Cooked as described, but only for 15–20 minutes. I did this step the day before and stored the octopus in the fridge. Next day, I cut the potato, unpeeled, into cubes and boiled them for about 10 minutes, testing for doneness with a knife. Meanwhile I cut the octopus as described and quickly fried the pieces in 1 TB of olive oil with a minced garlic clove, just to warm the octopus up. Did the rest of the recipe as written. Warm potatoes and octopus: yum
add white wine vinegar to water in which octopus cooks f you have a larger octopus, 45 to 60 minutes of cooking usually suffices. Baby octopus cooks in a much shorter time; 20 minutes can be plenty. it makes a delicious salad with potato, thinly-sliced celery, a handful of parsley, and a dressing of extra virgin olive oil and lemon juice (if you like, black olives go nicely here, too).
1) Wine cork when boiling octopus?!? This is a cooking fable. Friends, don't fall for this please. 2) Morte than 1 bay leaf is too much. I guess I don't like too much bay leaf. 3) Table salt will do 4) Any black pitted olives will do. Make sure the olives are pitted though. 5) White wine vinegar, balsamic and so what? Any vinegar will do. 6) Finely chop some arugola / rocket into the mix for a kick!
I used baby octopus, not a full-grown one. Cooked as described, but only for 15–20 minutes. I did this step the day before and stored the octopus in the fridge. Next day, I cut the potato, unpeeled, into cubes and boiled them for about 10 minutes, testing for doneness with a knife. Meanwhile I cut the octopus as described and quickly fried the pieces in 1 TB of olive oil with a minced garlic clove, just to warm the octopus up. Did the rest of the recipe as written. Warm potatoes and octopus: yum