Octopus and potato salad


For three to four Japanese portions

  • 300g of potato – may queen
  • 100g octopus
  • basic vinagrette dressing


Peel the potato and cut into two even pieces. Add the potato to a pan of salted water and turn on the heat; cook until soft. Add the octopus to the water and boil again, then take out to drain and get rid of the water. Cut the potato thickly and while still warm add the basic dressing, salt and pepper. If eaten cold, allow to cool at room temperature and then put in the fridge. Idea is to cook the octopus and potato together and then add the sauce to get the best combination of flavor.


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