Potato salad with seared octopus
Total time70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Salad
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cooked Octopus 600 g
- Potato 600 g
- Egg 4 medium eggs, shelled 200 g
- Purple onion 100 g
- Lemon juice 20 ml
- Trout roe 40 g
- Mayonnaise commercial pasteurised 150 g
- Extra virgin olive oil 20 g
- Sweet paprika 3 g
- Parsley 3 g
- Salt 2 g
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Method
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Boil the whole skin-on potato for 35–40 minutes and the eggs separately for 10 minutes. Cool, peel and dice. Chop the onion and mix with the potato and eggs.
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Mix the mayonnaise with lemon juice and paprika. Fold into the salad, adjust the salt and keep covered in the fridge.
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Pat the cooked octopus dry. Sear in a pan with the oil over medium-high heat for about 3 minutes per side until hot in the centre. Slice and divide over four portions of salad. Finish with the roe and parsley.
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