Potato Calamari Salad

Ingredients

• 10 Baby octopus (pre-marinated)
• 2 onions (blue)
• 1.5 kg red potatoes (e.g., Dutch Red Drillers, Irene…)
• 2 Garlic cloves
• 50 ml white wine vinegar
• 3 tbsp Lemon juice
• 100 ml Vegetable broth
• 50 ml olive oil
• Salt
• Pepper
• 1 bunch parsley

Instructions

1. 1.

   Wash the potatoes, place them in a pot with a steamer basket and cook for about 35 minutes until tender. Let them steam slightly, then peel.

2. 2.

   Peel the onions and garlic, dice finely, bring the vegetable broth to a boil, blanch the onion-garlic mixture in it, then set aside. Wash the parsley, shake off excess water, pick the leaves and chop. Add vinegar to the cooled broth, cube the potatoes, pour over them, mix well, let rest for about 10 minutes. Add oil, fold gently, season with lemon juice, salt, and pepper. Divide the warm salad into four bowls, sprinkle generously with parsley, arrange the mini octopuses on top, and serve.