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Octopus Salad with Potatoes and Green Beans
© Francesco Lagnese

Octopus Salad with Potatoes and Green Beans

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE

When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.

  1. 1 onion, halved
  2. 1 carrot, chopped
  3. 1 celery rib, chopped
  4. 1 bay leaf
  5. 1 1/2 pounds octopus tentacles, separated
  6. 1/2 pound green beans, cut into 1 1/2-inch lengths
  7. 1 1/2 pounds Yukon Gold potatoes
  8. 1 garlic clove, minced
  9. 1 tablespoon chopped parsley
  10. 1/4 cup extra-virgin olive oil
  11. Salt and freshly ground pepper
  1. Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
  2. Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.
  3. In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley and olive oil and season with salt and pepper. Serve warm or at room temperature.

Suggested Pairing

Rich, not-too-briny seafood like octopus can pair as well with a light red wine as with a substantial white; try a Barbera d'Alba or a Chardonnay.