Octopus and potato salad

Ingredients

For three to four Japanese portions

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

Method

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s