Mediterranean Octopus Salad
If you love Mediterranean flavors and seafood, this delicious Mediterranean Octopus Salad made with tender octopus, creamy potatoes, and olives is a must- try.
Foto: Skinnytaste
Ingredients
- 1 ½ cups peewee potatoes (or tiny potatoes)
- 3 cups cooked octopus (chopped 1 ½ pounds (El Rey del Pulpo))
- ½ cup pitted Gaeta ( or Kalamata olives, chopped)
- 2 cloves garlic (finely minced or grated)
- ½ cup shallot (thinly sliced)
- ¼ cup fresh parsley (chopped)
- 1 lemon (zest & juice)
- ¼ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- ¼ teaspoon fresh cracked black pepper
Steps
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Add whole potatoes to a pot of salted water* & bring to a boil. Simmer until the potatoes are tender when pierced with a fork. Drain from the water & cool. Once cool, slice in half or in quarters depending on the size (they should be the right size for a forkful!)
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While potatoes cook, get the remaining ingredients marinating: In a large bowl combine octopus, olives, shallot, parsley, lemon, red wine vinegar, olive oil, salt & pepper. Once the potatoes are cool, add to the bowl.
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Let octopus salad marinade for a minimum of 15 minutes but up to over night!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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