Octopus and Potato Salad with Green Beans
Served cold or warm, this delicious salad is a perfect match to a cold glass of Assyrtico wine.
- 1 medium octopus, about 1 kg (2 lb)
- 2 garlic cloves,peeled and crushed
- 4 large potatoes,peeled and cutted into one-inch rounds
- ½ kg (1 lb) fresh green beans
- salt and pepper to taste
- ½ jar Olive Tapenade, or more, to taste
- Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
Trim, clean and divide the octopus into tentacles.
Trim the green beans with a peeler around the edges and remove the bottom and top part with a knife.
Heat two tablespoons extra virgin olive oil in a wide shallow pot and place the octopus tentacles and garlic inside.
Cover and heat over low heat.
Cook for about 35-40 minutes, until the octopus exudes all its own juices and is tender but al dente.
Remove, drain and set aside.
Reserve the juices for other use; the octopus liquid is delicious added to skordalia or aioli or to cook pasta in.
While the octopus is cooking, steam the potatoes in a steamer basket until fork tender but al dente.
Remove and set aside.
Steam the green beans until al dente, about 6 minutes. Remove, rinse under cold water and set aside.
Using a small wire whisk, mix together the tapenade, lemon juice and about 1/3 cup of the olive oil.
Season to taste with salt and pepper.
Mix the potatoes, octopus tentacles, and green beans in a large bowl, add the dressing and toss gently.