Octopus Salad with Potatoes and Beans
85% autentično · Mediterranean
A hearty and flavorful variation of octopus salad, incorporating tender boiled potatoes and cannellini beans for a more substantial dish. Enhanced with garlic and herbs.
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Sastojci
- Octopus800 g
- Potatoes300 g
- Cannellini beans200 g, cooked
- Red onion1/2 medium
- Garlic3 cloves
- Fresh parsley1/2 bunch
- Olive oil5 tbsp
- Lemon juice2 tbsp
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Clean the octopus. Place it in a pot with enough water to cover, add a pinch of salt, and cook until tender (approx. 45-60 minutes). Let it cool and cut into bite-sized pieces.
- 2
While the octopus cooks, boil the potatoes until tender. Peel and cut into bite-sized cubes.
- 3
Drain and rinse the cannellini beans if using canned.
- 4
Finely chop the red onion, mince the garlic, and chop the fresh parsley.
- 5
In a large bowl, combine the cooked octopus, cubed potatoes, cannellini beans, chopped red onion, minced garlic, and chopped parsley.
- 6
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- 7
Pour the dressing over the salad ingredients and toss gently to combine.
- 8
Allow the salad to rest for at least 15 minutes before serving to let the flavors meld.
