Octopus & Potato Salad

Name: Octopus & Potato Salad
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 wine cork; 2 bay leaves; 2 lb. octopus, cleaned; 3 tbsp. roughly chopped fresh flat-leaf parsley; 3 tbsp. red wine vinegar; 1 shallot, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1 lb. multicolored baby potatoes; ¼ cup extra-virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Octopus is popular along Italy’s Mediterranean and Adriatic coasts, where it often appears in simply prepared salads. Here, the texture of the firm yet tender octopus contrasts with the creaminess of the potatoes, but both take well to the vinegar and olive oil that bind the salad together.

Ingredients

2 lb. octopus, cleaned
2 bay leaves
1 wine cork

Europe
Italy
Pescatarian
Gluten-free
Mediterranean

Method

Put octopus, bay leaves, and cork in a 6-qt. saucepan; cover with water and bring to a boil. Reduce heat and simmer until tender, 30–45 minutes; drain. Remove bay leaves and cork. Let cool, then cut octopus into 1″ pieces and set aside.
Soak shallot in cold water for 10