WOW! WHAT A SALAD!

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Octopus and Potato Salad

SERVES: 4- 8
INGREDIENTS
	•	1 pound waxy (boiling) potatoes
	•	1 pound cooked tender octopus tentacles, whole or sliced crosswise 1/4 to 1/3 inch thick
	•	3 scallions, white and green, thinly sliced
	•	2 tablespoons chopped fresh flat-leaf parsley
	•	1/2 cup extra-virgin olive oil
	•	3 tablespoons fresh lemon juice
	•	1 garlic clove, finely chopped
	•	Salt and freshly ground pepper
	•	
DIRECTIONS
	1.	Cook the potatoes in a pan of rapidly boiling lightly salted water until completely tender but 
not falling apart, 15 to 20 minutes. Drain well. As soon as the potatoes are cool enough to handle, peel
and slice them 1/3 inch thick.

	2.	Arrange the potato slices on a small platter and mound the octopus on top. Sprinkle with the
scallions and parsley. 

	3.	In a small bowl, combine the olive oil, lemon juice, garlic, salt and pepper. Pour the dressing
over the octopus and potatoes. Cover and let marinate in a cool place for several hours before
serving. 

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