Octopus and potato salad

A simple and light salad with a special dressing that brings out the flavor of the octopus and potatoes.

  • Time

    1 hour

  • Difficulty


  • Course

    Second Courses


Servings 4


15 minutes preparation + 45 minutes cooking

Boil the octopus in salted water and onion for about 1/2 hour or until tender.
Take the skin off and cut in small pieces.

Meanwhile cube the potatoes, boil in salted water.
Combine with octopus, season with salt, pepper, chopped chives, lemon jus, oil.

Serve at room temperature.

Food History

The potato plant is originally from South America, and more specifically, from Chile and Peru, where it has been cultivated for at least 4 thousand years. Imported to Europe in the 16th century by the Spaniard Pizzaro, the flavorful tuber did not get a welcome reception. In fact, for centuries it was considered a transmitter of disease. Its imaged eventually changed for the better thanks famous French agronomist, Parmentier. Held prisoner curing the Seven Year’s War, Parmentier survived on a diet of only potatoes, discovering their high nutritional value. Once he was release from prison, he decided to share his discover, and the reason for his survival, with others.
Parmentier came up with many different ways to cook potatoes and wrote extensively on the subject.
Legend has it that the French people were extremely stubborn when it came to the potato, convinced that the noble were trying to poison them with it. Parmentier finally came up with a strategy. He bought a plot of land outside of Paris and planted it exclusively with potatoes. He surrounded the property with a high fence and paid guards to look over it, creating the impression that the potatoes were extremely precious and reserved only for the nobles.
One night, he ordered the guards to retreat and allow for the thieves to enter the property. Over the course of a couple of nights, the thieves stole all the potatoes and sold them in the city, marketing them as precious food, grown only for the rich, implying that they were really good to eat. This is how Parmentier reached his goal and changed the image of the potato for good.

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