How to make
In this great salad I have intertwined the style of the Galician octopus with the traditional Bulgarian potato salad. Believe me, something incredibly tasty is happening!
If you're using canned octopus, it is even better, because somehow when it left for longer it has become even more fragrant and you can use the fat from the tin to further flavor the octopus salad. Just incredible!
Cut the cooked seafood into pieces or circles.
Cut the potatoes into medium-sized cubes and the red onions into thin strips/crescents.
In a bowl, first mix and season the potatoes and onions with olive oil, salt and white wine vinegar.
Add the olives and chopped octopus tentacles.
Stir and transfer it into a salad bowl.
Sprinkle it with paprika and serve the potato salad with octopus and olives.
Enjoy your meal!
