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Octopus, potato and celery salad

You'll need

3 (about 350gm) Dutch cream potatoes 550 gm (about 16) baby octopus, cleaned 80 ml (1/3 cup) red wine vinegar 3 stalks of celery, leaves and strings removed using a peeler and coarsely chopped 125 ml (½ cup) extra-virgin olive oil


  • 01
  • Cover potatoes in cold water, bring to the boil and cook until tender (10-15 minutes). Drain, peel and cut into 1cm pieces.
  • 02
  • Place octopus and 1 tbsp vinegar in a saucepan with enough water to cover. Bring to the boil, reduce to low heat and simmer until tender (20-25 minutes). Drain, cool, and place in a serving dish. Add celery and potato, then season with sea salt and freshly ground black pepper. Drizzle with olive oil and remaining vinegar, and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fragrant white vernaccia.

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