Octopus and potato salad

4 servings
50 min

How to make a salad with octopuses and potatoes? Prepare the necessary ingredients according to the list. It is better to take small octopuses - the salad looks beautiful with them. Tomatoes can use regular or cherry. I have Baku - something between cherry and ordinary. The vegetable part can be supplemented or replaced to your liking. Vegetable oil for frying can be used by anyone. I have sunflower.

Peel and boil the potatoes whole until cooked. Then cool and clean. Dice the finished potatoes. It is important to cook potatoes for so long that they reach readiness, but do not boil. This depends on the variety of potatoes and the degree of heating of the stove.

Pre-thaw the octopuses. Place in a bowl, add the vegetable oil, dry garlic and proval herbs and stir. If you wish, you can add your spices to taste.

Heat the pan over a medium heat. Place the octopuses with the marinade. Stir-fry until tender for about 3 minutes. At the end, salt the seafood. I had salt in the mill along with Provence herbs, so I didn't salt any extra octopuses. Remove the octopuses from the pan and dry.

Wash the tomatoes, dry and cut into wedges.

Rinse the salad, dry and tear with your hands. Anyone can use the salad. You can replace it with a ready-made salad mixture or Beijing cabbage.

Now prepare the necessary ingredients for dressing. You can replace grainy mustard with regular pasty mustard. You can replace wine vinegar with apple vinegar.

In a bowl, combine olive oil, wine vinegar, grainy mustard and salt. Beat with a fork until smooth.

Put the fried seafood, potatoes and tomatoes in a bowl. Pour over the dressing and mix.

Place the salad on a plate, supplement with lettuce leaves and serve. Enjoy your meal!