Πατατοσαλάτα με Χταπόδι και ΝΤΡΕΣΙΝΓΚ How To Make Mediterranean Salad With Octopus

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Σήμερα φτιάχνουμε μια υπέροχη πατατοσαλάτα με χταπόδι, μια μεσογειακή συνταγή που συνδυάζει την απλότητα της πατάτας με την πλούσια γεύση του θαλασσινού. Ιδανική για τραπέζι με φίλους, για ουζομεζέ, αλλά και ως ελαφρύ κυρίως πιάτο.
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ΥΛΙΚΑ ΓΙΑ ΤΗΝ ΣΑΛΑΤΑ:
5 μέτριες πατάτες
800-1000 κ. χταπόδι
1 κρεμμύδι ξερό
μισό ματσάκι μαϊντανό
λίγες ελιές χωρίς κουκούτσι (προαιρετικά)
λίγη κάππαρη (προαιρετικά)
μαύρο πιπέρι
ΥΛΙΚΑ ΓΙΑ ΤΟ ΝΤΡΕΣΙΝΓΚ:
100 μλ ελαιόλαδο
2 κ.σ. ξύδι
1 λεμόνι χυμός
αλάτι
ΥΛΙΚΑ ΓΙΑ ΜΑΡΙΝΑΡΙΣΜΑ ΚΡΕΜΜΥΔΙΟΥ:
1 κ.γ. ζάχαρη
1 κ.γ. αλάτι
4 κ.γ. ξύδι
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Today we’re making a delicious octopus potato salad, a Mediterranean recipe that combines tender octopus with soft potatoes, fresh herbs, and a zesty lemon-olive oil dressing. Perfect as a light main dish, a summer salad, or a meze to enjoy with ouzo or wine.
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INGREDIENTS FOR THE SALAD:
5 medium potatoes
800-1000 g octopus
1 dried onion
half a bunch of parsley
a few pitted olives (optional)
a few capers (optional)
black pepper
INGREDIENTS FOR THE DRESSING:
100 ml olive oil
2 tbsp vinegar
1 lemon juice
salt
INGREDIENTS FOR MARINATING THE ONION:
1 tsp sugar
1 tsp salt
4 tsp vinegar

And I try It ‘s not played With a frozen It’s the best salad there is On my channel Cola five albina Well done! Hello my dear friends and channel visitors! We are at Melody of Taste, with albina, pelopida, his cottage, Lisa and the Operator and we welcome you back to my kitchen. In the previous video I have asked you a question, which of the two recipes I will make, do you want me to make first. The first suggestion was potato salad with octopus and the second was apple pie in the pan. Most of the ladies who wrote to me chose to show the salad first and then the apple pie in the pan. That’s why I say write more when you watch a video and ask a question to make our poll a little bigger, so to speak, more people participate. For now, this has been voted as the first recipe. And so, potato salad with octopus. An amazing salad that is extremely healthy. You can offer it to eat as a main course, of course you can eat it at noon and in the evening. Mediterranean salad at its best. And in order not to talk about it, let me tell you what we will need. We’re off! For today’s recipe, potato salad with octopus, we will need five medium to large potatoes, about a kilo of octopus, a small dry onion, juice of one lemon, about half a bunch of parsley, olives, capers, salt, pepper, 100 ml of olive oil, 2 tablespoons of vinegar. These are our materials. And we start by boiling the potatoes without peeling them until they are done. I have tentacles here. About 1 kg you can get for this salad. Put two bay leaves and some black peppercorns on top. And because we want our octopus to be pure, i.e. not vinegary, not winey, we don’t put anything at all in the pot. We put it plain as it is because it will expel its liquids and decrease in volume a lot, we know this very well, and we boil it for about an hour, but on a slow fire. Well, our potatoes are boiled. Try it with a knife. If the knife sinks in easily, it means they are cooked. So we take them out, transfer them to another bowl to let them cool down a bit. Our potatoes are ready, let them cool. We don’t pour cold water over them, we don’t need to, I want them to cool like that. Our octopus is also ready. Remove, transfer to another bowl to cool the octopus as well. [music] Cool! We have prepared two basic ingredients and I’m going to tell you the rest of the ingredients. And we start with the onion, which onion we have to marinate, so that it has a milder taste. Well, I cut the onion in half and cut it into crescents, as thin as possible. [music] I’ve got the water boiling, so it’s hot. [music] Our onion is ready, we transfer it to a bowl. [music] I pour… [music] I cover it, mix and leave for 5-7 minutes to remove the bitterness of the onion. 7 minutes passed and we go to strain our onion, pour this water and let it drain a little. He has drained our onion, we transfer it back to the bowl. Inside the bowl I pour a teaspoon of sugar, about 8 grams of salt, 4 teaspoons of vinegar. Mix well. And let it marinate for 10 minutes. It’s time to defrost our potatoes, prepare them. you will get boiled potatoes, the ones for salad and the mash. And boil the potato until done and check it by dipping one, the mussel with a sharp knife and it should sink easily, without resistance. When you pour the water that the potatoes were boiled in, you don’t need to pour cold water, you just let them cool naturally. Prepare our potatoes, cut them in half and cut them into not too thick cubes. About like that. [Music] Our potatoes are ready and we are going to transfer them to a large bowl where we will mix all the ingredients. Transfer all the potatoes into the bowl. And let’s continue. And now let’s cut the octopus. Well, we cut. It has boiled. Cut into pieces as you cut it when making vinegar. [music] About the same size as potatoes, same size I mean. Also transfer the octopus and add it to the potatoes. I want to show that the onion has released its juice. We don’t need this, we’ll drop it. After draining the onion, I transfer it to the bowl as well. Chop the parsley. [music] Their stem, the calf, if it’s too hard, as it is in my case, I don’t cut it. I throw it away. [music] Our parsley is also ready. Add the parsley. Add the olives, cut pitted optional. Optionally, the capers. The black pepper. And all we have left is to make the dressing. Well, I have a special container that is for the dressing. If you don’t have one, you can put it in a jar and mix it. Well, inside the jar I will squeeze a lemon. [music] Nice! I pour in half a cup of olive oil. 2 tablespoons of vinegar, salt. I’ll put some in and see if I can add. I mix it up. My training is ready, you see how it is. And all we have left is to add the dressing on the potatoes, on our salad and mix it. I mix my dressing well again and pour it over the salad. We’ll mix it up, taste the salt. Maybe we need more salt. Perhaps. And mix our salad. I’ll try the salt now. [Music] You don’t need anything at all. And what we have left is to serve in a salad bowl. [music] Nice? [simple music] And all that’s left is for me to taste it to let you know what a great salad masterpiece we’ve made. And I get a potato with octopus. So. And I try. And I try! It’s not played with an ice cream now… What can I tell you? I believe, it’s my opinion, that it’s the best salad right now on my channel. And you mean coke five albino, coke five albino, bravo, bravo! If you like it and you got this far, a like, a subscription, the bell by all means and by all means share it with your friends, I’ll just say thank you. And now let’s talk about this masterpiece. And here we are, what have we made? Lisa, isn’t it your time yet? What did we make? Is this it? What masterpiece am I telling you? Once you try it, you’ll tell me… And you, cola five albino and bravo albino and bravo albino. I want to say something before we start, that today I went to the supermarket to get some detergents and such, detergents anyway, and I met a lady who says “Are you her?” I say an “I” with an “I”. Ok, not the first time. Many people recognize me on the street and stop me. Well, please, that is, in tarisma, by Albina. And a lot of people stop me, the truth is, I don’t know, I’ve been stopped in different places, I mean it’s not just that they stop me in the flats where I live, but in many areas, in Kleifada and Kifissia as well. I believe that if I go to the other areas at some point, there will be someone there too. Why? Because we have hopefully reached 35,000 subscribers. 35,000 people are a village. You, me, I don’t know some of you, I have friends of course within the channel, whom I know personally. I have some friends who became friends through the channel we have found, that is Mrs. E.M.H., the lady, I don’t say the adjectives, I say first names, Well, Dimitra, well I know Vicky before, the one I met from the channel, Tanya, Mrs. Emmi said I think. So, which one else? Helen, my beloved. Also the lady, I think Theony has told me, Dimitra has told me, I don’t remember, another lady. Well, you know me, I don’t know you and what I wanted to say, when you see, when you see me somewhere anyway, don’t hesitate to talk to me, please, because this is very important, that is, what the ladies say is important, like what Mrs. Antigone said today, hello Master Antigone, who told me that she watches all my videos and has learned many things about me. Many things from me. And the greatest joy for me is when people tell me that I cook healthy. It’s what I always wanted, it’s what I think helps a lot of people, to find the other side of a good dish. it is not necessary to be in oil to swim, etc. You can just as well eat it with the same oil in a smaller quantity. And besides the others, what we said today with Mrs. Antigoni, is that she congratulated me because solutions are given even to people who have a small wallet. This is my goal. That’s my goal, even people who can’t go every day to get the good meat etc, to have alternatives, to be able to eat healthy, to be able to eat deliciously. Rich does not necessarily mean delicious. A plain bean is our national food, which can be made gourmet, make it gourmet, right? Gourmet, I’m not telling you to add one on top and one lift, let’s say, no. Gourmet, that is, to put the ingredients in such a way and in such quantities that highlight the legume. Well, that was my rant and let’s talk about this masterpiece. You see the potato is, to eat, rather taste this salad and be very pleased, the potato must be of very good quality. The one I got, I’m telling you, it’s not an advertisement, man. But I got it in Sclaveniti, no sorry I didn’t get it in Sclaveniti, well, I got it in a discount market which is near my place in Patio, near America square. Well, they’re sweet potatoes. Ka-ta-pli-kti-and I’m telling you. And they have aroma and taste and they were boiled exactly as needed for a potato salad. That is, to boil and keep them from dissolving, from turning into puree. I haven’t, you saw that I haven’t put anything more than water on the potatoes. I didn’t even add salt. Well, and it boiled until it was done, until I dipped the knife and it went very much, that is, without resistance, inside and when I closed it, I left it for about 5 minutes, on the extinguished eye, covered. So, and then I strained it, but I didn’t put cold water on it to stop the boiling, so while these were slowly cooling, well, they were still being made from the inside, right? The cold, because we put cold water to stop it boiling. I didn’t do that here. Well, that’s it for the potato. And let’s go the octopus. Well, so that your octopus does not become sole when you boil it, you will not add anything to it, not vinegar, not salt, let alone salt, because it is so salty that it does not need more. No need to add vinegar, no need to add water. What you will put in is two bay leaves and some black peppercorns. and you will leave it on low heat, if it is 9 the maximum, leave it at 5.5, to release its broth, its waters, slowly expel it and boil, slowly, without stirring too much, just enough. Well, and when the point is reached and all the water has evaporated, then we take it out. Let it cool on its own, as it is, and then cut the pieces needed for the salad. This is how I also do vinegar. That is, I boil it this way, let it cool, cut it into pieces, put it in a jar, inside the jar I then put some garlic, little by little, that is, a clove which I don’t overdo it, I don’t cut it whole, I put it in the jar. Along with that I put oregano, a little vinegar and olive oil and beat it. That is, I close the lid and mix it and it becomes a sour ukla, i.e. a meze afishte. In this way you will also make this salad, the octopus. Well, onion. You saw that I showed you pickled onion, which is nothing, it has nothing to do with onion, if you were to cut it and it would have this acidity that it has. This is an onion. Mmmm, great! Well, very nice! If you want the onion to be a little sweeter, you’ll add two teaspoons of sugar, right? But for this salad I do not recommend. For meats, yes. Well, this is a very good marinade. It is suitable for all salads, except let’s say our Greek salad, with the well-known one, with feta and such. That’s where we want the onion to be… without… just chopped, nothing else. So, keep this recipe, I’ll write you under the… in the description box, I’ll also write you the onion marinade separately. You see I didn’t tell you the ingredients at first, I only told you the onion, I didn’t tell you extra vinegar, sugar and salt, right? But in the description box I will have it, that is, I will write “onion marinade” and all the steps and all the ingredients will be detailed. So, fine, let’s move on. I put chopped olives and capers. These two or will you put it? I overproduced it a bit, because I wanted to test how the combination of these two would be, so to speak. Well, and I see that it’s super, that is, it’s not… I didn’t spoil it at all. But if you don’t want it to be so salty and so spicy, you will put either one or the other, or olives or capers. But I assure you that if you don’t put those two in, and just put in the onion and the onions and the lemon, all the rest of it will taste just as amazing. So, he wins yes, he doesn’t lose. You understand what I’m saying. If you’re going to put it, it wins. If you don’t put it, it won’t lose. Very simply. So what else can I say? Good quality oil, of course. Extra virgin and so on, you know. Well, and it is understood that this now with a piece of bread that I will do now, with a piece of my own bread, that I will toast a little, so I will eat it doll. The bad thing is that I don’t have the pirate at home, but that’s okay. Without the beer you know that… and or ouzo. I’m not into ouzo, but those who love ouzo also with anise, right? Well, you’re going to make it a party. This was the recipe, amazing, healthy, Mediterranean flavor, delicious and presentable and filling. Make it and write to me. In the next video we will do what I promised you, the apple pie, a little different than the one I have on the channel, in the pan. So, at this point, I salute you. We were in the future of this Italbina, Pelopida, hen Liza! Guys, I’m going to the circus! What Lisa? Yes my child! Yes my child! Yes, my child! No, don’t growl. Look there. Look at my girls. Oh, my bonjuna! Yes, yes. So what? did you go out And the operator and you say goodbye. Hello, be good to me. Hi there! [♪ Music ♪]