Octopus, Korean Water Parsley, and Potato Salad recipe - ingredients, nutrition and when to eat it
A salad of boiled octopus and potatoes lightly tossed with fragrant Korean water parsley in a lemon soy dressing.
A salad of boiled octopus and potatoes lightly tossed with fragrant Korean water parsley in a lemon soy dressing. Its delicate, tangy flavors make it a refreshing side for a spring dinner.
Salads & light · 25 minutes to cook
Tips: After boiling the potatoes, spread them out to cool and release steam so the salad doesn’t get soggy.
Tips: Mix in the Korean water parsley just before serving to keep its aroma and crisp texture.
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Ingredients (1 serving)
- Cooked octopus — 100 g
- Minari (Korean water parsley) — 0.5 handful
- Potato — 1 pc
- Lemon juice — 1 Tbsp
- Soy sauce — 1 tsp
- Olive oil — 1 tsp
- Ground black pepper — 0.2 tsp