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.
1
Wash the salad and cut it into large pieces, then place it in a salad bowl. Also add the beans without juice.
- Mixed salad leaves: 200 g
- Canned red kidney beans: 1 jar
2
Cut the octopus into cubes of 1.5–2 cm.
- Octopus: 400 g
3
Cut the onion into rings.
- 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.
- Croutons: 50 g
- Red wine vinegar: 2 tablespoons
- Soy sauce: 1 tablespoon
- Potato: 150 g
