Octopus & Potato Salad
Cook Time
1 hour 40 minutes
Yield
2-4 servings
RECIPE Ingredients
- ½ pound baby potatoes, washed thoroughly
- Kosher salt
- Zest and juice of 1 medium lemon
- 1 clove of garlic, peeled and grated
- Freshly ground black pepper
- Smoked paprika
- 2 tablespoons chopped flat leaf parsley
- ¼ cup extra-virgin olive oil
- 1 pack Wild Spanish Octopus, rinsed and patted dry
- Microgreens, for serving (optional)
- Lemon wedges, for serving
Recipe notes
Tender, marinated octopus is the shining star of this simple salad. If you’re holding on to good olive oil, now is the time to use it as the boiled potatoes soak up the lemony dressing beautifully.
RECIPE Preparation
- Add potatoes to a pot of salted water over medium-high heat. Cook until fully tender, about 20-25 minutes.
- Meanwhile, make the dressing: To a serving bowl, add lemon zest and juice, garlic, about 1 teaspoon salt, ½ teaspoon pepper, and a nice pinch of smoked paprika. Whisk until combined. While whisking, slowly drizzle in olive oil. Stir in parsley. Taste for seasoning and adjust, if desired.
- Chop the octopus into bite-sized pieces and add to the dressing, stirring to combine. Marinate in the fridge for at least one hour.
- When the potatoes are tender, drain and cool. Cut potatoes in half and toss with the octopus mixture for the remaining marinating time.
- When ready to serve, add microgreens, if using. Give everything one last toss to evenly coat. Serve with lemon wedges and your favorite medium-bodied white wine.
