This octopus salad with potatoes and olives is made with canned octopus. So, it’s quick! It all gets tossed with lemon, parsley, capers, shallots, garlic and olive oil. Super easy, super good.
Full recipe is below, and more details on the site at:
https://mosthungry.com/octopus-salad-with-potatoes-and-olives/
INGREDIENTS
1 can octopus in oil – about 4 oz, drained (I used Matiz for this recipe)
2-3 medium waxy potatoes – boiled whole
1 tbsp capers – drained and rinsed
3 tbsp parsley – roughly chopped, reserve some for garnish
1/2 shallot – thinly sliced and rinsed
1/4 cup olive oil
1 lemon – 1/2 juiced, 1/2 sliced for garnish
1 clove garlic – crushed
1/2 cup Castelvetrano olives – pitted and torn
Salt
Freshly ground black pepper
INSTRUCTIONS
Place the potatoes in a pot and cover with cold water by at least 1 inch. Bring to a boil, then gently boil for 15–20 minutes, or until a knife slides in easily. Drain and let cool slightly.
In a large bowl, combine the crushed olives, capers, shallot, lemon juice, olive oil, garlic, parsley, salt, and pepper. Stir well and taste for seasoning.
Dice the potatoes into bite-sized pieces and add them to a large bowl. Add the canned octopus, draining off any excess oil first. Toss with the dressing. Taste and adjust seasoning if needed.
Transfer to your serving platter. Garnish with extra parsley, lemon slices and some fresh black pepper. Serve slightly warm or at room temperature.
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Dining and Cooking