Warm octopus and potato salad
- 1 ½ lb octopus
- ½ lb boiled potatoes
- 2 ½ tablespoons extra virgin olive oil
- ½ lemon
- 1 tablespoon parsley , chopped
- salt and pepper to taste
Place the potatoes in a pot full of cold, salted water. Place the pot on the heat and, after the water begins to boil, cook for 20 minutes or until the potatoes can be easily poked with a fork or skewer. Once cooked, drain and let cool.
Clean the octopus, removing the internal organs, eyes and beak. Wash well under cold running water. Pound the octopus using a meat-pounder to make it tender.
Cook the octopus in a covered pot of boiling, salted water for at least 40 minutes or until it is soft enough to poke it easily with a fork.
Drain and cut into pieces.
Peel the potatoes and dice.
Toss the octopus and potatoes with salt, lemon juice, olive oil, chopped parsley and freshly ground black pepper.
Inexpensive and versatile, potatoes can be used in many ways thanks to their tendency to absorb the flavors or the other ingredients they are mixed with. Although there is a wide variety of potatoes, they can generally be divided into two main categories: yellow and white potatoes. The first are rich in vitamin A and are best served boiled, roasted or fried. The second are fairly starchy and, therefore, better for making mashed potatoes or gnocchi.
Despite their numerous benefits, these tubers were first received with suspicion when they were brought to Europe during the 16th century by Spanish explorer Pizzaro. The reaction of the Europeans was probably due to the fact that, rather than eating the potato itself, they ate the fruit and leaves of the potato plant which proved to be poisonous.
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