Octopus Salad with Potatoes and Olives
This octopus salad with potatoes and olives is ready in minutes thanks to the canned octopus. Tossed with lemon, parsley, capers, and olive oil, it’s a light Mediterranean lunch or easy starter.
Servings: 2
Ingredients
- 1 can octopus in oil about 4 oz, drained — I like 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.
Video
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