Octopus and Potato Salad

3 servings

10 minutes

Octopus and potato salad is an exquisite dish that combines sea and earth flavors. This Mediterranean-inspired recipe features tender octopus meat, creamy potatoes, and refreshing salad leaves. Canned red beans add a light sweetness and texture, while crunchy croutons provide a subtle contrast. Red onion adds piquancy, and wine vinegar and soy sauce harmoniously enhance the flavor, creating a delicate balance of acidity and umami. The dish is perfect for summer lunches or elegant dinners where the combination of freshness and depth of flavor is appreciated.

Energy value per serving

• Calories: 353.2
• Proteins: 38g
• Fats: 1g
• Carbohydrates: 49.5g

Ingredients

• Mixed salad leaves: 200 g
• Octopus: 400 g
• Canned red beans: 1 jar
• Red onion: 100 g
• Crackers: 50 g
• Red wine vinegar: 2 tbsp
• Soy sauce: 1 tbsp
• Potato: 150 g

Cooking steps

1. Wash the salad and cut it into large pieces, then place it in a salad bowl. Also add the beans without juice.

   Required ingredients:

   • Mixed salad leaves: 200 g
   • Canned red beans: 1 jar

2. Cut the octopus into cubes of 1.5–2 cm.

   Required ingredients:

   • Octopus: 400 g

3. Cut the onion into rings.

   Required ingredients:

   • Red onion: 100 g

4. Combine all ingredients, including croutons. Season with salt and pepper, dress with wine vinegar and soy sauce, mix well, and it's ready to serve.

   Required ingredients:

   • Crackers: 50 g
   • Red wine vinegar: 2 tablespoons
   • Soy sauce: 1 tablespoon
   • Potato: 150 g