Italian Octopus Salad with Potatoes (Insalata Di Polpo) Recipe
A classic Italian Octopus Salad with tender octopus and baby potatoes, dressed in a zesty lemon and olive oil vinaigrette with fresh parsley and garlic. Perfect as a light appetizer or a healthy main course, this refreshing salad highlights Mediterranean flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Seafood
- 1 octopus, approximately 2 pounds/1 kg
Vegetables
- 1 pound baby potatoes, 500g
- 3 cloves garlic, minced
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons chopped fresh parsley
Seasonings and Dressing
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Clean the Octopus: Rinse the octopus under cold water, removing the head and beak. If preferred, ask your fishmonger to prepare it for you.
- Cook the Octopus: Bring a large pot of water to a boil. Submerge the octopus and cook for 40-50 minutes until tender. Check doneness by testing the thickest tentacle with a fork; it should slide in easily.
- Prepare the Potatoes: While the octopus cooks, wash the baby potatoes. Place them in a separate pot, cover with cold salted water, and bring to a boil. Cook for about 15 minutes until tender. Drain and let cool, then cut into halves or quarters.
- Cut the Octopus: Remove the octopus from the pot and allow it to cool before cutting into bite-sized pieces.
- Combine Ingredients: In a large bowl, mix the octopus pieces, cooked potatoes, minced garlic, sliced red onion (if using), and chopped parsley.
- Make the Dressing: Whisk together extra-virgin olive oil, lemon juice, salt, and pepper in a small bowl.
- Toss the Salad: Pour the dressing over the octopus and potato mixture. Gently toss to coat all ingredients evenly with the dressing.
- Marinate: Refrigerate the salad for at least 1 hour to let the flavors meld.
- Serve: Give the salad a final toss, adjusting seasoning if needed, drizzle with a bit more olive oil, garnish with parsley, and serve with lemon wedges.
Notes
- If using frozen or precooked octopus, skip the cleaning and boiling steps.
- Adjust the amount of lemon juice and olive oil to your taste preference.
- The salad can be served chilled or at room temperature.
- Adding red onion is optional but adds a nice sharpness.
- Octopus freshness and tenderness are key to a great salad texture.
- Marinating longer than 1 hour can deepen the flavors, but avoid excessive marination to keep the potatoes intact.
Keywords: Italian octopus salad, seafood salad, Mediterranean salad, octopus recipes, potato salad, light seafood dish
