Octopus and Potato Salad
My top tip particularly when it comes to cooked vegetables is to dress them while they’re still warm so they suck in all the flavour. The octopus legs I purchased were already fully cooked so they just needed some grilling or frying for colour and texture.
This octopus and potato salad was the second in a seven-course chef’s menu at an Italian restaurant I used to work at. I didn’t last long at that restaurant for many reasons but I ate some incredible food that I doubt will ever fade from memory.
Served at room temperature, it proved a moment’s rest stop along the evening’s journey. The potato carries more flavour than you might expect. The lightly charred octopus is alternatively chewy and crispy. Fresh celery and parsley solidify the course’s salad credentials. It’s here I admit that the red capsicum addition is all mine; I’ll wear that.
You can make this salad the night before you need it or even in the morning; allow it 20-30 minutes out of the fridge before serving so it’s not overly chilled.
ingredients
- 400g octopus legs
- 2 medium potatoes
- ½ lemon, juiced
- the good olive oil
- 1 small garlic clove, minced
- salt & pepper
- 1 celery stick including leaves if still intact
- fresh parsley, rough chopped as much as you fancy
- 1 roasted red capsicum
method
Mix up your dressing first so it’s ready to use straight away – one third lemon juice, two thirds olive oil, garlic, salt and pepper to taste. My top tip particularly when it comes to vegetables is to dress them while they’re still warm so they suck in all the flavour.
Peel and cut the potatoes into a large dice and steam or boil until just cooked through. While still warm, dress the potatoes in some of the dressing. Don’t use it all though because you’ll be doing the same to the octopus.
Char grill the octopus legs on a bbq (or in a pan on high heat) for several minutes on each side till slightly crispy. The octopus as I bought it was already fully cooked so it just needed colour and texture. If cooking from raw, it will take longer but be mindful not to overcook, lest it get rubbery. Slice the legs into bite-size rounds then toss with the dressing.
Compose the salad by slicing up the celery, picking off the leaves as well as a generous amount of parsley leaves and mixing these with the capsicum. Toss the cooked potatoes, octopus and any leftover dressing together.