Octopus, potato and celery salad

AT A GLANCE

  • Serves 4 people

  • 3 (about 350gm) Dutch cream potatoes
  • 550 gm (about 16) baby octopus, cleaned
  • 80 ml (1/3 cup) red wine vinegar
  • 3 stalks of celery, leaves and strings removed using a peeler and coarsely chopped
  • 125 ml (½ cup) extra-virgin olive oil
01   Cover potatoes in cold water, bring to the boil and cook until tender (10-15 minutes). Drain, peel and cut into 1cm pieces.
02   Place octopus and 1 tbsp vinegar in a saucepan with enough water to cover. Bring to the boil, reduce to low heat and simmer until tender (20-25 minutes). Drain, cool, and place in a serving dish. Add celery and potato, then season with sea salt and freshly ground black pepper. Drizzle with olive oil and remaining vinegar, and serve immediately.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

FRAGRANT WHITE VERNACCIA. , suggested by MAX ALLEN

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