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Octopus and Potato Salad (Insalata di Polpo e Patate)

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Octopus and Potato Salad (Insalata di Polpo e Patate)

SERVES: 4- 8
ingredients
  • 1 pound waxy (boiling) potatoes
  • 1 pound cooked tender octopus tentacles, whole or sliced crosswise 1/4 to 1/3 inch thick
  • 3 scallions, white and green, thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, finely chopped
  • Salt and freshly ground pepper
directions
  1. Cook the potatoes in a pan of rapidly boiling lightly salted water until completely tender but not falling apart, 15 to 20 minutes. Drain well. As soon as the potatoes are cool enough to handle, peel and slice them 1/3 inch thick.
  2. Arrange the potato slices on a small platter and mound the octopus on top. Sprinkle with the scallions and parsley. 
  3. In a small bowl, combine the olive oil, lemon juice, garlic, salt and pepper. Pour the dressing over the octopus and potatoes. Cover and let marinate in a cool place for several hours before serving. 
Recipe by Nancy Harmon Jenkins
From Italy's Best Antipasti
This recipe originally appeared in August, 1996.