Potato and Mini Octopus Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 10 Mini Octopus (cooked)
- 2 onions (red)
- 1 ½ kilograms Red potatoes (such as Dutch Red triplets, Irene)
- 2 garlic cloves
- 50 milliliters White vinegar
- 3 Tbsps lemon juice
- 100 milliliters Vegetable broth
- 50 milliliters olive oil
- salt
- peppers
- 1 bunch parsley
Preparation steps
1.
Scrub potatoes, place in a pot with steamer insert and cook for about 35 minutes ot until tender. Let potatoes evaporate lightly and peel.
2.
Peel onions and garlic and cut into small cubes, bring vegetable broth to a boil and add onions and garlic, set aside. Rinse parsley, shake dry, pluck off leaves and chop. Add vinegar to cooled broth, cut potatoes into cubes, pour vinegar mixture over them and let stand for about 10 minutes. Add oil, toss salad gently and season with lemon juice, salt and pepper. Place warm salad into 4 bowls and sprinke with parsley. Top with mini octopuses and serve.
