Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Another recipe for octopus salad
Video: Salad With Octopus, Potatoes And Cucumber - Recipe With Photo
Octopus - 1 pc.
Potatoes - 500 g
Greenhouse cucumber - 1 pc.
Parsley root - 1 pc.
Water - 4 l
Olive oil - 50 ml
Lemon - 0.5 pcs.
Salt - 1 tsp
Pepper to taste
Chopped parsley - 2 tablespoons
- 92 kcal
- 3 hours
- 3 hours
Photo of the finished dish
Step by step recipe with photo
My salad with octopus, potatoes and cucumber plays on the theme of the popular Mediterranean salad, which has many cooking options - both in different families and in different countries. According to the cooking method, this is a warm salad (i.e. marinated while the products are still warm), but, for my taste, it is better to use it completely cooled down. You can make such a salad both from raw and from canned octopuses, because the main thing that should be warm there is potatoes!
So, at 750 gr. we take an octopus somewhere around 500 gr. non-boiled potatoes and 1 solid greenhouse cucumber, you can also parsley, carrot or celery root, bay leaf - any seasonings with which you like to boil meat and fish in broth. For dressing - juice of half a lemon, 50 ml of olive oil, 2 tbsp. parsley, 1 tsp. salt and ground pepper to taste. The amount of water depends on the saucepans, of which you will need two if you are using raw octopus.
We beat off the octopus.
We clean the parsley.
Squeeze juice from lemon.
Boil the octopus, completely covered with water, with a tablespoon of lemon juice and parsley root for 40 minutes from the moment of boiling over medium heat.
Boil the potatoes until cooked, i.e. before it becomes soft when pierced with the tip of a knife.
Closer to the end of cooking, we make a dressing: shake the olive oil with the rest of the lemon juice, salt and ground pepper until a homogeneous cloudy emulsion is obtained.
Chop the parsley.
Take the boiled octopus out of hot water, roll it over with cold water and cut it into pieces "for one bite."
We clean the potatoes while they are hot, and we also try to cut them while they are hot.
It is very important that the potatoes are still hot at the beginning of pickling! If this is not the case, then it is better to heat it up in the microwave. Combine the dressing and parsley with the octopus and potatoes, stir the salad and keep until it cools completely, i.e. about an hour.
Add chopped fresh cucumber to the already cooled salad just before serving. Of course, once again we mix everything thoroughly. Salad with octopus, potatoes and cucumber is ready.
Enjoy your meal!
Another recipe for octopus salad