Octopus and potato salad. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port. Cleaning the octopus involves removing the eyes, beak, and innards, and rinsing under cold water—this is often already done when.
This salad can be made in advance, but just keep in mind that the potatoes get hard and waxy when refrigerated, so refrigerate the octopus but leave the potatoes at room temperature. You can toss them together just before serving. How to make octopus and potate salad recipe. You can have Octopus and potato salad using 3 ingredients and 4 steps. Here is how you cook it.
Ingredients: boiled octopus Olive Oil Extra Vergine garlic. Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl. Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped parsley. Pour over the juice from the lemon.
Drain and peel them and cut into slices. Mix together the potato slices and octopus cubes. Season with salt and freshly ground black pepper to taste, then drizzle with the lemon juice and a generous helping of olive oil. The octopus and potato salad is a simple Italian dish to prepare even if it takes a few hours. It can be served as an appetizer or even as a main dish, warm but also cold, with or without tomato: in a few words, it is a recipe so versatile that can be adapted to many.
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