Octopus and Potato Salad
This octopus and potato salad was the third of a seven-course chef’s menu at an Italian restaurant I used to work at. The combination of my and the chef’s strong personalities meant I didn’t last long there but I ate some incredible food that will never fade from memory.
This dish was served at room temperature, providing a moment’s rest 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.
The octopus legs I buy are already fully cooked so they just needed some grilling or frying for extra colour and texture. You can make this salad the night before you need it or even a few hours ahead. If you do, allow it 20-30 minutes out of the fridge before serving so it’s not overly chilled.
If you take away one tip from the recipe it has to be to dress your cooked vegetables while they’re still warm so they suck in all the flavour. Please do it at least once so you know how good they can be.
ingredients
- ½ lemon, juiced
- the good olive oil
- 1 small garlic clove, minced
- salt & pepper
- 400g octopus legs
- 2 medium potatoes
- 1 celery stick including leaves
- fresh parsley, rough chopped as much as you fancy
- 1 roasted red capsicum
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.
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; you’ll be doing the same to the octopus.
Chargrill the octopus legs on a bbq (or in a pan on high heat) for several minutes on each side till slightly crispy. 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.