Warm potato salad is often dropped to the table as a side dish. But the variant of the octopus salad can act as an independent dish. This recipe will appeal to seafood lovers, since in addition to octopuses, it also contains pickled mussels.
It is necessary
- - 3 potatoes;
- - 200 g of pickled octopuses and mussels;
- - 8 cherry tomatoes;
- - ground pepper.
- For refueling:
- - 3 cloves of garlic;
- - 2 tbsp. tablespoons of mustard oil, olive oil;
- - 3 sprigs of fresh dill;
- - 1 teaspoon of granular mustard.
Instructions
Step 1
Drain the brine or oil in which they were pickled from the mussels and octopuses. Cut the octopuses into 2-3 pieces.
Step 2
Peel potatoes, cut into medium cubes, boil in slightly salted water. Then drain the water, put the pot with potatoes on the fire to dry. Put octopuses with mussels there, heat up.
Step 3
Sauce recipe. Peel the garlic, chop. Chop the dill too, mix with garlic, mustard and olive oil. Salting the sauce is optional, there is enough salt in boiled potatoes and pickled seafood, but this is to your taste - add salt if required. You can replace dill with parsley, but dill is more suitable for young potatoes.
Step 4
Cut the cherry tomatoes in half. Put all the salad ingredients in a salad bowl, season with sauce, pepper, mix gently so as not to damage the potatoes. Serve warm.
