The recipe for octopus salad with potatoes, a typical Neapolitan dish to be enjoyed for lunch or dinner
Octopus is one of the most popular dishes in Naples for its unique flavor and can be prepared in a thousand variations.
Today we want to offer you the winning combination between purp and patan, to prepare an exquisite octopus salad with potatoesin fact.
The dish can be enjoyed either as a starter or as a lunch, or as a main course for dinner.
But the choice is entirely up to you!
Below, the simple prescription to prepare a salad with all the trimmings!
Ingredients
- 1 large octopus
- 4 large white-fleshed potatoes
- a sprig of parsley
- 2 cloves of garlic
- salt and pepper to taste
- extra virgin olive oil as needed
- 1 lemon
We boil octopus and potatoes
Place a large pot filled halfway with water on the stove and bring it to a boil. Let's simmer the octopus and let it cook 20 minutes until it changes completely color (from gray it will turn to a red wine) and let it cool in its own broth.
Meanwhile, put on the fire another pot full of cold water with potatoes, which will boil until they are very soft.
We prepare the salad
As soon as the main ingredients have cooled down, reduce the octopus and the potatoes into small pieces, suitably peeled, placing everything in a large salad bowl. Season the octopus and potato salad with the sliced garlic cloves, extra virgin olive oil, salt and pepper to taste and an abundant sprinkling of chopped parsley. When serving at the table, you can add a splash of lemon.
