Pulpo & Potato Salad

This stunning side dish recipe, Pulpo & Potato Salad, is a zesty and bright option to serve in-part of a larger Mediterranean meal. Tender pieces of lightly seasoned Spanish octopus pairs so well with the rich potatoes, lively lemon-stuffed olives, roasted red bell peppers, and peppery arugula.

About this Recipe:

Course: Side Dish
Cuisine: Mediterranean
Serves: 2-4
Prep time: 5 minutes
Cook time: 15-20 minutes (depending on the size of your potatoes)

Ingredients:

3 cups. cooked baby potatoes, halved and cooled
3 cups. baby arugula
3⁄4 cup. diced roasted red bell peppers, drained
3⁄4 cup. lemon stuffed olives, halved
1 tin. (4oz.) Matiz Wild Octopus in Olive Oil

Instructions:

1. Place potatoes, arugula, roasted bell peppers, olives, and octopus in a large bowl.
2. Drizzle the salad with 1-2 tablespoons of olive juice and 1-2 tablespoons of olive oil (from the
tin) and toss to combine. Season the salad with salt and pepper before serving.