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Octopus Potato Salad

Octopus Potato Salad

Pickled red onions, honey and Thai chili paste give this dish just the right amount of punch along with the crunch of the carrots and broccoli

Ingredients

  • 1 pack (8 oz) Prime Fish Spanish octopus tentacles, thawed
  • 2 large Yukon gold potatoes, sliced into ¼-inch rounds
  • 1 cup mayonnaise
  • ¼ cup rice wine vinegar
  • 2 tbsp whole-grain mustard
  • ¼ cup olive oil
  • 1 tbsp honey
  • 1 tbsp Thai chili paste
  • 1 carrot, thinly sliced into ribbons
  • 1 small head broccoli, chopped into small florets
  • 1 bunch green onions, chopped
  • ½ cup pine nuts
  • salt and pepper, to taste

Pickled red onions

  • 1 medium red onion, halved and thinly sliced
  • 1 cup rice wine vinegar
  • 1 cup water
  • cup white sugar
  • ½ tsp red chili flakes
  • 1 tsp black peppercorns
  • 2 garlic cloves, minced

Preparation 

  1. Firstly, prepare the pickled red onions. To a small saucepan add the rice vinegar, water, sugar, red chili flakes, peppercorns and garlic, and bring to boil. Remove from the heat and allow to cool for a minute. Add the onions to the saucepan and set aside.
  2. Bring a pot of salted water to the boil and add the sliced potatoes. Cook until just tender.
  3. While the potatoes are cooking prepare the dressing. Add to a bowl the mayonnaise, rice vinegar, mustard, olive oil, honey, Thai chili paste, salt and pepper to a mixing bowl. Whisk until well combined. Set aside.
  4. Once the potatoes are cooked, drain and put in the refrigerator to cool.
  5. For the best results, shave the carrot into ribbons using a Mandoline slicer, otherwise slice as thinly as possible
  6. Once cooled add the potatoes to a large mixing bowl. Add the carrots, broccoli green onions and pine nuts. Add the dressing and toss. Set aside.
  7. Brush the octopus tentacles with olive oil, season with salt and pepper, and char on both sides. For best results use an indoor, or outdoor, grill. Alternatively, sauté in a griddle pan (or skillet) on medium-high heat.
  8. Add the dressed salad mixture to a serving bowl and top with the charred octopus (whole or sliced).
  9. Garnish with pickled red onion.
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