Octopus & Potato Salad
Andalucia Spain

4 oz. octopus cooked
½ cup potato, cooked and diced
2 ea. purple potato
¼ cup red onion, diced
1/8 cup chives, chopped
½ cup olive oil
1/8 cup aged red vinegar
salt, pepper, tabasco

 

Method of Preparation:

Dice octopus and mix with onions, chives, potato, olive oil, vinegar, end season taste. To serve, fill ½ purple potato with octopus mix and sprinkle with chives.

Method of Preparation for Salad:

Combine tomato, onion, olive oil, vinegar, and season to taste.

Serve skewers over tomato salad.

 

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