Octopus and Potato Salad

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 Information

  • Nutritional analysis per serving (4 servings)

    473 calories; 23 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 36 grams protein; 108 milligrams cholesterol; 1743 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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 1/2 hours, skimming the liquid as necessary. Drain and let cool.
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.
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.

2 hours 45 minutes