Octopus and Potato Salad recipe - ingredients, nutrition and when to eat it
This light salad combines tender octopus and fluffy potatoes with olive oil and herbs.
This light salad combines tender octopus and fluffy potatoes with olive oil and herbs. The chewy octopus pairs beautifully with the soft potatoes, making it a lovely light lunch or refreshing dinner.
Salads & light · 30 minutes to cook
Nutrition (per 282g serving): 269.9 kcal · protein 19.8g · carbohydrate 27.2g · fat 8.8g · sodium 552.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Do not overcook the potatoes; boil them just until a chopstick can pass through so they do not fall apart.
Tips: Octopus can become tough if simmered for too long. If using pre-cooked octopus, warm it just until heated through.
Tips: Adding lemon juice right before serving brings out the herb aroma and the octopus’s chewy texture.
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Ingredients (1 serving)
- Octopus — 100 g
- Potato — 150 g
- Olive oil — 2 tsp
- Lemon — 15 g
- Garlic — 1 pc
- Parsley — 3 g
- Ground black pepper — 0.2 g
- Salt — 0.8 g