Octopus potato salad

    3 hours 20 min

    This salad is for octopus lovers. Make sure to marinate it for 2 hours, so all the flavours will have the time to mix well.

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    Serves: 8 

    • 1 whole octopus, about 1.5kg
    • 3 medium potatoes
    • 200g pitted black olives, chopped (Gaeta or Kalamata)
    • 2 carrots, chopped
    • 1 stalk celery, chopped
    • 1 sweet red onion, chopped
    • 1 tablespoon red wine vinegar
    • 1 lemon, juiced
    • 5 to 6 tablespoons extra virgin olive oil
    • 1 small bunch fresh parsley, chopped
    • salt and freshly ground pepper, to taste

    Prep:1hr  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:3hr20min 

    1. Bring to the boil a big pot with salted water and add a wine cork (optional, see tip). Stick a BBQ fork in the head of the octopus, slowly dip it in the water and lift it up. Repeat this 3 times. The tentacles will immediately curl. Then, add all the octopus to the water and cook for 20 minutes. Remove from heat and let cool in its cooking water, about 20 minutes longer. Once cold, chop in 3 to 4cm pieces and place in a large bowl. Cool and set aside..
    2. Boil the potatoes in abundant water until for about 15 minutes. They still need to be firm. Peel, cube and let cool.
    3. Add the potatoes in the bowl with octopus, celery, carrot, onion and black olives.
    4. Add oil, vinegar, salt, pepper, lemon juice and parsley. Toss and refrigerate for 2 hours before serving.


    In many Italian recipes you'll find that a wine cork is added to the boiling water when cooking octopus. While this is not fully supported by cooking science, it is true that the tannin present in the wine cork should help soften up the octopus.

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