Octopus, potato and green olive salad

Octopus, potato and green olive salad

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

The way I always cook octopus is to place it in a saucepan with a generous glug of red wine vinegar then simply simmer it for about 45 minutes until tender. Add it to this simple salad thrown together with some classic Aegean ingredients. Don’t worry if you can’t find purslane – just use watercress or rocket leaves.

Ingredients

Quantity Ingredient
750g potatoes, peeled and roughly chopped
750g octopus, cleaned and washed
2 tablespoons red wine vinegar
100g green olives
small bunch purslane, washed
6 tablespoons extra virgin olive oil
1/2 lemon, juiced
2 tablespoons white wine vinegar
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
sumac

Method

  1. Boil the potatoes in plenty of salted water until cooked. Drain in a colander, place in a bowl and leave to cool.
  2. Place the octopus and vinegar in a saucepan over medium heat and cook for about 10 minutes, stirring occasionally, until the octopus begins to curl and turn a pinkish colour. Lower the heat, cover with a lid and let the octopus simmer in the juices it releases, stirring occasionally, for 45–60 minutes until tender. If necessary, add a little water if there is not enough liquid in the pan. Drain in a colander and leave to cool for 15 minutes before slicing.
  3. Put the octopus, potatoes, olives and purslane in a bowl. Drizzle with the olive oil, lemon and vinegar, season with sea salt and freshly ground black pepper and mix well. Serve sprinkled with a little sumac.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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