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Le Chaudron recipe
Salade poulpe pommes de terre
Octopus and potato salad
⏱ 60 minServes 2Medium350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)cooked octopus
300 g (11 oz)potatoes
100 g (3½ oz)cherry tomatoes
60 g (2 oz)black olives
1 clovegarlic
2 tbspolive oil
1 tbspvinegar
1 tbspchopped parsley
1 pinchpaprika
- 300 g (11 oz) cooked octopus
- 300 g (11 oz) potatoes
- 100 g (3½ oz) cherry tomatoes
- 60 g (2 oz) black olives
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tbsp chopped parsley
- 1 pinch paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the whole unpeeled potatoes in a large pot of cold salted water, bring to a boil and lower the heat.
- Simmer for 20 to 25 minutes until a knife slides in easily. Drain and cool for 10 minutes.
- Meanwhile, cut the octopus into 2 cm (¾ in) pieces. (If using fresh octopus, simmer it for 45 minutes first.)
- Peel the warm potatoes and cut into 2 cm (¾ in) cubes.
- Halve the cherry tomatoes, finely chop the garlic and roughly chop the olives if large.
- In a bowl, gently mix the potatoes, octopus, tomatoes, olives and garlic.
- Make the dressing: whisk the vinegar, smoked paprika, salt and pepper, then whisk in the oil.
- Dress the salad while still warm, sprinkle with parsley and serve warm or cold.
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