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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Fragrant white vernaccia.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool