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
- 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
- ⅓ cup white sugar
- ½ tsp red chili flakes
- 1 tsp black peppercorns
- 2 garlic cloves, minced
- 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.
- Bring a pot of salted water to the boil and add the sliced potatoes. Cook until just tender.
- 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.
- Once the potatoes are cooked, drain and put in the refrigerator to cool.
- For the best results, shave the carrot into ribbons using a Mandoline slicer, otherwise slice as thinly as possible
- 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.
- 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.
- Add the dressed salad mixture to a serving bowl and top with the charred octopus (whole or sliced).
- Garnish with pickled red onion.