Octopus, Potato and Olive Salad

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Ingredients

  • 500g/1lb 2oz large octopus tentacles
  • 2

Method

To cook the octopus tentacles, place them in a large pan of water with the red wine vinegar. Bring to the boil and simmer for 40—60 minutes, or until tender. Cut into slices.

Cook the potatoes in boiling salted water and drain. Leaving some whole and halving others, put them into a bowl with the fennel and olives. Drizzle with the extra virgin olive oil, lemon juice and white wine vineg