Name: Italian Octopus Salad with Potatoes (Insalata Di Polpo) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 octopus, approximately 2 pounds/1 kg; 1 pound baby potatoes, 500g; 3 cloves garlic, minced; 1 small red onion, thinly sliced (optional); 2 tablespoons chopped fresh parsley; ½ cup extra-virgin olive oil; 2 tablespoons lemon juice; Salt and pepper to taste; Lemon wedges for serving

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Introduction

This Italian Octopus Salad with Potatoes, or Insalata Di Polpo, is a refreshing and flavorful dish perfect for warm days or any seafood lover. Tender octopus pairs beautifully with baby potatoes and a zesty lemon dressing for a light and satisfying meal.

A natural beige speckled shallow bowl on a white marbled texture surface holds a dish made of two main layers: the first layer is a mix of yellow potato chunks and pinkish octopus pieces with purple edges, scattered evenly throughout. The second layer consists of green parsley leaves tucked around the food and two bright yellow lemon wedges placed on the side inside the bowl. A metal fork with a wooden handle rests partially inside the bowl, leaning on its edge. Nearby, a striped cloth sits on the white marbled texture, and a glass of water with lemon is placed on the top left. A single lemon wedge lies to the bottom right of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 octopus, approximately 2 pounds (1 kg)
1 pound baby potatoes (500g)
3 cloves garlic, minced
½ cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Lemon wedges for serving
1 small red onion, thinly sliced (optional)

Instructions

Step 1: Clean the octopus by rinsing it under cold water and removing the head and beak. You can ask your fishmonger to do this beforehand if you prefer.
Step 2: In a large pot, bring water to a boil. Add the octopus and cook for 40 to 50 minutes, until tender. Test doneness by inserting a fork into the thickest part of a tentacle; it should slide in easily.
Step 3: While the octopus is cooking, wash the baby potatoes and place them in another pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15 minutes. Drain, cool, and cut into halves or quarters.
Step 4: Remove the cooked octopus from the pot and allow to cool. Cut it into bite-sized pieces once cool enough to handle.
Step 5: In a large bowl, combine the octopus pieces, cooked potatoes, minced garlic, sliced onion (if using), and chopped parsley.
Step 6: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Step 7: Pour the dressing over the octopus and potato mixture. Gently toss to evenly coat all ingredients.
Step 8: Refrigerate the salad for at least 1 hour to let the flavors meld together.
Step 9: Before serving, toss the salad again and adjust seasoning if needed. Drizzle with extra olive oil, garnish with parsley if desired, and serve with lemon wedges.

Tips & Variations

Use frozen precooked octopus to skip steps 1 and 2 and save time while still enjoying great flavor.
Add a handful of capers or chopped olives for a briny kick.
Swap baby potatoes for fingerlings for a different texture.
Serve the salad chilled or at room temperature depending on your preference.

Storage

Store the octopus salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but will keep well chilled. Re-toss gently before serving, and no need to reheat—this salad is intended to be served cold.

How to Serve

A large white speckled bowl sits on a white marbled surface, filled with a salad made of three layers: the bottom layer has soft yellow potato pieces cut into halves and quarters, mixed with bright green chopped herbs; the second layer features white and pink octopus chunks and tentacles scattered evenly over the potatoes; the top layer includes fresh green parsley leaves and four wedges of lemon placed around the edge of the bowl. Around the bowl, there is torn bread on a wooden board, a glass bottle of olive oil, salt in a small container, lemon wedges, and some parsley sprigs adding natural touches. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen octopus for this salad?

Yes, using frozen precooked octopus is a convenient option. Simply thaw it completely and proceed from step 3 to skip the cooking process.

How can I tell when the octopus is cooked properly?

The octopus is tender when a fork slides easily into the thickest part of the tentacle without resistance. Cooking time typically ranges from 40 to 50 minutes depending on size.