Octopus and potato salad

Name: Octopus and potato salad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: Octopus already cleaned 2.2 lbs; Potatoes 2.2 lbs; Bay leaves 2 leaves; Parsley 1 tuft; Black pepper to taste; Extra virgin olive oil 4 tbsp; Fine salt to taste; Lemon juice 4.1 tbsp

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 30 min
Serving: 4
Cost: Average
Note (cooking times may vary depending on the size of the octopus or if the potatoes are cooked in a pressure cooker)

PRESENTATION

This warm octopus and potato salad is such a hit at Mediterranean gatherings, you know? Seaside towns, they just love serving it, especially when everything’s super fresh. And here's the thing, what really makes this octopus potato salad recipe stand out is how the octopus comes out tender and just perfectly chewy—not rubbery at all. It's amazing. The potatoes? They soak up that rich, briny flavor—making every bite just a bit creamy and moist. Lemon, olive oil, and fresh herbs bring a punch of tangy brightness, so the dish feels both light and really, really satisfying. It’s got something special—people love bringing it out for big holiday meals, like Christmas, but you know, it fits right in at relaxed dinners with friends.

The Mediterranean seafood salad scene, honestly, offers tons of variations. But this combo of octopus and potatoes? It always feels like a celebration of good food and company. Throughout the Mediterranean, folks add little twists—maybe some celery, or a handful of capers or olives. Oh, and some areas grill the octopus first for a smoky, crispy edge, turning it into a grilled octopus salad. Whatever you do, the goal's always that perfect, tender bite.

This octopus and potato dish pairs with almost anything: crusty bread, a glass of chilled white wine, maybe some simple greens. Super tasty. Don’t be surprised if guests come back for seconds—it’s one of those dishes that disappears fast at any table. Even folks who don’t usually go for seafood are often shocked by how much they enjoy this. With just a handful of fresh ingredients and the right touch, you get a healthy octopus salad that’s easy to make but feels special enough for a big occasion. Warm, a little golden on the potatoes, and full of bright flavors—this salad really captures everything good about Mediterranean seafood cooking.

INGREDIENTS

Octopus 2.2 lbs (1 kg) - already cleaned

Potatoes 2.2 lbs (1 kg)

Bay leaves 2 leaves

for the citronette: Parsley 1 tuft; Black pepper to taste; Extra virgin olive oil 4 tbsp (60 g); Fine salt to taste; Lemon juice 4.1 tbsp (60 g)

Preparation

How to prepare Octopus and potato salad

To prepare the warm octopus and potato salad, you can start with the potatoes: place a large pot filled with cold water on the stove and immerse the well-washed potatoes with the skin on 1: they should cook for about 30-40 minutes from the moment the water boils (use the fork test to check doneness: if the fork goes in easily, they are ready). You can halve the cooking time by using a pressure cooker for the potatoes. Move on to the octopus, ensuring it is already cleaned, or follow our guide on How to Clean and Cook Octopus. Immerse the octopus in boiling, lightly salted water for a few seconds, holding it by the head 2. Then lift it and submerge it again 3. Repeat this operation 3-4 times until the tentacles are well curled.

Fully immerse the octopus, add the bay leaves 4, and cover with a lid 5. Let it cook over medium heat for about 60 minutes. When the potatoes are cooked 6, drain them and let them cool slightly.

As soon as the octopus is also cooked, drain it 7 and transfer it to a chopping board 8. Then cut it into chunks 9 and transfer it to a large bowl.

Take care of the potatoes: peel them 10; also cut them into cubes of about 1 inch 11 and collect them in a bowl as you go 12.

Now prepare the dressing. Squeeze the lemon juice 13 and transfer it to a bowl 14. Add the extra-virgin olive oil 15.

Then add the salt 16 and a pinch of black pepper 17. Beat well with a fork to get a stable emulsion 18.

Now compose the salad. Pour the potatoes into the bowl with the octopus 19, add the freshly prepared dressing 20, and mix well 21.

Finely chop the washed and dried parsley 22, add it to the octopus and potato salad, and mix once more 23. The warm octopus and potato salad is ready to serve; you can plate it by adding a little more parsley 34.

Storage

It is preferable to consume the octopus and potato salad immediately, but if you have leftovers, store them in an airtight container in the fridge for up to one day.

You can freeze the octopus once cooked (without the potatoes) only if you used fresh seafood.

Advice

If you love more intense flavors, you can flavor the octopus water with juniper berries, which will give the mollusk a more intense taste.

A widespread variant is to add raw minced garlic to season the dish.

Is time running out and lunch hour approaching? To reduce the cooking time of the octopus, follow our recipe for Octopus in Pressure Cooker. Alternatively, try the Potato and salmon salad, ideal as a single dish!

Turn this classic appetizer into a delightful main course with the recipe for Paccheri with Octopus and Potatoes!

For the translation of some texts, artificial intelligence tools may have been used.

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