Try this great potato salad!


  • 1 Stick celery roughly chopped

  • 1 carrot, roughly chopped

  • 1 small onion roughly chopped

  • 2-3 fresh bay leaves

  • 1x 600g octopus well cleaned

  • 400g potatoes

  • 100ml extra virgin lemon oil

  • 200 gms sea salt

  • 1 tab finely chopped parsley

  • 1 clove garlic finely chopped

  • Good splash white wine vinegar

  • 1 lemon

  • 1 long red chilli, finely sliced (seeds optional)

  • Mint leaves


  • 1.

    Put the celery, carrot, onion, bay leaves and sea salt in a large saucepan and add 2 litres of cold water and bring to the boil.

  • 2.

    Continue boiling for 15 minutes to make a broth. Take the octopus by the head and plunge into the boiling stock for 30 seconds.

  • 3.

    Repeat this 3 times until the tentacles start to curl, then release the octopus into the broth. Add the potaotes to the put and cook on a medium boil for 45 minutes.

  • 4.

    Test by piercing the octopus with a knife. If it pierces easily then it’s ready if not then continue to cook. When it is cookedremove the octopus and the potatoes and set aside till it is cool enough to handle.

  • 5.

    Reserve 250 mls of the liquid for the salad.

  • 6.

    Chop the potatoes into 2cm pieces.

  • 7.

    Pull each tentacle down lengthways, squeezing at the same time to remove the gelatine coating. Chop the flesh into 2 cm pieces.

  • 8.

    Combine the octopus and potato in a bowl and season with salt and pepper. Add garlic, parsley, chilli, splash of vinegar and lemon oil. If a little dry add some cooking liquid.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 286kj
  • Fat Total 16g
  • Saturated Fat 1g
  • Protein 16g
  • Carbohydrate 18g
  • Sugar 2g
  • Sodium 537mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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