Polpo e patate (octopus and potato salad) – Liguria
Delightful Ligurian octopus and potato salad, simple yet delicious, perfect for a tasty starter.
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Cooking tools:
- Pot
- Stove
- Wine cork
- Chef's knife
- Paring knife
- Cutting board
- Kitchen scale
- Peeler
- Colander
- Mixing bowl
- Spoon
- Tongs
Ingredients
- 1 kilo octopus with short tentacles (frozen is fine)
- 5 grams flat leaf parsley, rinsed, dried, leaves removed and finely chopped
- 1 garlic clove, finely chopped
- 10 black olives, pitted
- 500 grams waxy potatoes, skinned and cut into 1.5 cm dice
- ½ lemon, juiced
- Extra-virgin olive oil
- 1 wine cork
- Sea salt
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