Name: Octopus and Potato Salad
Prep time: 15 min
Total time: 20 min
Yield: 2 or 3
Ingredients: Cooked octopus, cut into small pieces; Cooked potatoes, peeled and cut into small pieces (approximately the same amount as the octopus); Dressing and seasoning: finely chopped parsley, olive oil, lemon juice, mashed garlic, salt and pepper (all to taste)

"This refreshing Italian salad from the Amalfi Coast combines tender octopus with boiled potatoes in a zesty dressing of lemon, garlic, olive oil, and parsley. Simple to assemble using pre-cooked ingredients, it's perfect for a light starter or main course. Savor authentic Positano seaside flavors at home."

🥗 Ingredients (3 items)

Cooked octopus, cut into small pieces
Cooked potatoes, peeled and cut into small pieces (approximately the same amount as the octopus)
Dressing and seasoning: finely chopped parsley, olive oil, lemon juice, mashed garlic, salt and pepper (all to taste)

Method 2 Steps

1

After cleaning and cooking the octopus and allowing it to cool in its own cooking water, remove it and place it on a board. Remove the dark skin and cut the octopus into small pieces (there is not much dark skin on a small octopus; some leave it on, but I prefer to peel it—your choice).
2

Place the octopus and potatoes in a bowl and mix everything with the dressing (parsley, garlic, lemon juice, salt, and pepper) to your taste. Refrigerate until ready to serve. Serve with nice bread to mop up the sauce!

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🥗 Ingredients (3 items)

Method 2 Steps

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