If you've caught yourself an octopus (or purchased some of its parts), pickling is a clever way to preserve the excess. For an simple summer salad that transports you to the sea, pair your pickled octopus with this Greek-inspired potato salad.
- 5 pink fir apple potatoes
- 1 red onion, thinly sliced
- 1 Lebanese cucumber, sliced
- 2 large ripe tomatoes, coarsely chopped
- 1 garlic clove, finely grated
- 2 lemons, juiced
- 50 ml olive oil
- 300 g jar pickled octopus, drained
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the potatoes, then place in a saucepan of lightly salted cold water and bring to the boil over high heat. Reduce the heat to low and simmer for 8-10 minutes or until a knife withdraws easily. Drain and refresh under cold running water to prevent them cooking any further.
Place all the other ingredients in a large bowl. Cut the potatoes into 2 cm-thick slices, then add to the bowl and toss to combine well.
This recipe is from Gourmet Farmer Afloat.