Italian octopus and potato salad

    2 hours 40 min

    Octopus is the main ingredient of many Italian salads. In this recipe it is paired with potatoes and fresh julienned vegetables. If you cannot find fresh octopus, then frozen and thawed octopus will work great.

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    Serves: 6 

    • 1 whole octopus (about 1kg)
    • 2 middle size potatoes
    • 1 stalk celery, julienned
    • 2 yellow or orange carrots, julienned
    • extra virgin olive oil, as needed
    • 1 tablespoon red wine vinegar
    • 1 lemon, juiced
    • a few sprigs fresh parsley, minced
    • salt and pepper, to taste

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Bring a large pot of salted water to the boil. Stick a meat 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, immerse the entire octopus in 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.
    2. Meanwhile boil the potatoes in a pot with abundant water until tender but still firm, about 10 to 15 minutes. Drain, pass under running water. Peel and cube.
    3. Add the potatoes to the octopus. Add celery and carrots. Add oil, vinegar, salt, pepper, lemon juice and chopped parsley. Toss well and refrigerate for 2 hours before serving.


    Add olives and/or chopped red onions just before serving so they'll stay crisp.

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