Octopus and Potato Salad

• 3 whole grilled, marinated octopus
• 10 russet potatoes
• ¼ cup DeLallo Fire Roasted Tomatoes
• 1-2 Tbsp capers (drained)
• 1/4 cup diced red onion
• 1/4 cup halved grape tomatoes
• 1/4 cup fresh parsley, finely chopped
• Juice of 1 lemon
• EVOO
• Granulated garlic, pepper, and oregano to taste

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1. Cook the Potatoes: Bring water to a boil over medium-high heat (salt the water). Wash and peel potatoes. Dice into about 1in pieces. Cook until the potatoes are tender when pierced with a fork, but not mushy (about 15-25 minutes, depending on size). * Drain the potatoes well and let them cool slightly
2. Assemble the Salad:  In a large mixing bowl, combine the cooled potatoes, fire roasted tomatoes (save the juice), grape tomatoes, red onion, chopped fresh parsley, and capers. Top with EVOO, juice of 1 lemon, and some juice from fire roasted tomatoes. Season with granulated garlic, pepper, and oregano. Mix well.
3. Add the Octopus: Slice the octopus into 1” pieces. Add straight into a mixing bowl and mix. (it’s ok to over mix because this creates a creamy consistency in the salad)
4. Serve: This salad is delicious served slightly warm, at room temperature, or chilled. If serving chilled, cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-4 hours or even overnight. The flavors deepen beautifully with time.

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 Tips and Tricks

• Spicy Twist: Add a pinch of red pepper flakes to the dressing or directly to the salad for a subtle kick.
• Aromatics in Dressing: While traditionally simple, you can add a finely minced clove of garlic to the dressing for more pungency.‍
• Herb Variations: Experiment with other fresh herbs like dill or mint for different flavor profiles, especially if pairing with grilled octopus.

• Vinegar Boost: A tablespoon of good quality red wine vinegar can be added to the dressing alongside the lemon juice for a more pronounced tang, though traditional Italian versions often stick to just lemon
• With Bell Peppers: Diced red or yellow bell peppers add a nice crunch and sweetness.
• More Mediterranean Kick: Incorporate additional Mediterranean staples like Kalamata or good quality Italian olives (like Gaeta) are excellent.

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