Octopus salad with potatoes and Mediterranean scents

For this tasty dish , which can be either a starter is a main dish , you’ll need


about 1 kg octopus you’ve frozen at least 2 or 3 days before cooking , 1 kg of potatoes , 2 tablespoons pitted black olives 2 tablespoons brine capers , 3 tablespoons of pickled capers , half a cup of oil extra virgin olive oil , the juice of half a lemon, salt to taste and 50 grams of parsley. To cook the octopus is better to use a pressure cooker . first put the octopus still well frozen in a pressure cooker , cover with cold water , close the pressure cooker and cook for about 30 minutes to go when under pressure. Then turn off the heat and let cool in the pressure cooker.


In the meantime, peel the potatoes, cut into small pieces , put in a pot with water , add salt and bring to a boil . While octopus and potatoes are cooking, prepare the seasoning.


For the sauce, put in a blender olives, capers, parsley leaves and brine capers . Whisk in order to obtain a rustic souce . Add the lemon juice and put this mixture into a nice big bowl .


Just know baked potatoes are soft but not fulfilled, drain and put them directly into the bowl with the sauce. Gently stir well , then add the oil : the potatoes still hot will absorbe it becoming absolutely delicious

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As soon as the octopus will become lukewarm , remove the skin that will come off easily , cut into pieces , put it in the bowl with the potatoes mix well.

The octopus salad with potatoes and Mediterranean scents is ready to be enjoyed, so enjoy it!

A tip: if you eat it a day after you prepared it, all the scents will mix and will be even more delicious.