Crunchy potato salad with pulpo is a surprising and flavorful dish combining crispy roasted potatoes with tender pulpo. This potato salad with octopus is full of flavor, texture and fresh ingredients. Perfect as a luxurious lunch, summer meal or impressive appetizer. Also delicious as a salad with the bbq!
Crunchy potato salad with pulpo
45 minutes
Average
Making potato salad
Making a good potato salad starts with the proper preparation of the potatoes. For this crunchy potato salad, the potatoes are roasted in the oven until golden brown and crispy. This provides much more flavor and bite than a classic potato salad. Potato salad with roasted potatoes is becoming increasingly popular because the texture remains firmer and the potatoes absorb flavors from dressings and spices better. This potato salad is also lighter than many traditional varieties. Adding fresh herbs, a fresh dressing and flavorful toppings creates a modern potato salad that goes perfectly with fish, meat or as a meal salad.
Pulpo and potato
Pulpo and potato are a combination beloved for its contrast in texture and flavor. The tender, tender pulpo combines perfectly with crispy potatoes, creating a dish that is both sophisticated and approachable. This is why you regularly see pulpo and potato in modern salads, fish dishes and restaurant menus. The potatoes provide a hearty base while the pulpo adds a luxurious and special touch. Together, they create a balanced dish that doesn't feel heavy but is rich in flavor. In this crunchy potato salad, the crunchy potatoes and tender pulpo make the most of that combination.
More recipes with pulpo
Looking for more recipes with pulpo? How about this tostada with pulpo and avocado?
What you need:
5
1 kilo of mini potatoes
olive oil
1 tsp garlic powder
1 tsp onion powder
350 gr precooked pulpo
10 small pickles
bunch of fresh dill
2 tbsp mayo of your choice
1 tsp mustard
juice of 1 lime
salt and pepper
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper. Halve the small potatoes (do not peel them) and place on the baking sheet. Sprinkle with the garlic powder, onion powder, a generous pinch of salt and pepper and some olive oil. Massage everything in well and slide into the oven for 25-30 minutes until golden brown and crispy. Then let cool thoroughly.
2
Heat some olive oil in a frying pan and fry the pulpo in it on both sides until golden brown. Then cut into pieces.
3
Chop the pickles into small cubes and finely chop the dill.
4
Place the potatoes, pulpo, pickle and dill in a bowl and add the lime juice, mayo, mustard and a generous pinch of salt and pepper. Mix everything together well.
5
Divide the salad among plates and garnish with some additional dill, salt and pepper.
