Octopus and Potato Salad
Potato and octopus, octopus and potato: Galicians know that with this salad I have not invented anything, because this couple has been a winning combo in their gastronomy since the first pulpeira stamped a cephalopod against a board. But, although the protagonists are the same, the fresh touch of lemon and pickle makes the result completely different.
This salad is surprisingly fresh and light, cheerful to the palate - the merit is all of that acid that, as a good friend says, "makes your cheeks go on" - and despite being quite a potatoe, it does not immerse the slightest. Parsley as a full-fledged ingredient, a resource that Jamie Oliver often uses - and a classic from the Middle Eastern cuisine - also gives it a cool, tasty and quite interesting roll, and caramelized onion brings a sweetness to the whole that helps To pass without feeling.
Since the only thing that is cooked here is the potato, this dish can be made almost anywhere - I prepared it in the office from the study that I share, where there is basically a microwave, toaster and a cutting board - and it is perfect for feeding small people, because the difference in effort between making 4 servings and 15 is minimal. I can think of many variations that could be done to tune the dish to the taste of who is going to take it: change the potato for quinoa, wild rice, semolina or bulgur - in short, any other hydrate; the pickle for any other variant and even the octopus for some salted fish, desalted cod or smoked salmon.
For 4 people
- 750 g of medium new potatoes (about 4 potatoes)
- 300 g of cooked octopus legs
- 4 large pickles
- 2 lemons
- 2 small scallions
- 1/4 cup parsley leaves
- 2 lemons
- 2 tablespoons caramelized onion
- 1 teaspoon of Dijon mustard
- Extra virgin olive oil
- Olives to taste (I used green and black greeks, about 80 grams)
1. Cook the potatoes whole and with skin in a pot or in the microwave - with a container of Lekué type silicone they leave great - until they are tender (about 20 minutes). Wait for them to cool, peel them and cut them into large dice. Grate the lemon peel until you get a generous teaspoon.
2. Separate the stem from the scallions and set aside. Remove the top layer of the bulb, cut them into thin slices and marinate them with the juice of a lemon and a little salt. Prepare a vinaigrette with caramelized onion, 4 tablespoons oil, 2 lemon juice, a teaspoon of mustard, salt and pepper.
3. Cut the octopus - at room temperature - into slices. Cut the pickles into slices or strips. Put the salad in a bowl putting the onion, the potato, the octopus, the olives and the pickles and the olives in a bowl, dressing it with the vinaigrette and stirring well (so far it can be prepared in advance). Just before taking it to the table, we add the parsley leaves and the green part of the very finely chopped scallions and the lemon zest.