With this great heat, who wants to spend hours in the kitchen? No one! Summer calls for fresh, light dishes that can be prepared in advance, and octopus and potato salad is the answer to all these needs.
This is a versatile dish that you can serve as an appetizer, main course, or one-dish meal, depending on the portion. The secret for an impeccable result? An octopus that is super soft, tender, and melts in your mouth. Follow my recipe and you’ll find that preparing such a delicious salad is easier than you think!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs octopus (already cleaned)
- 1.1 lbs potatoes
- to taste parsley
- to taste extra virgin olive oil
- 1 clove garlic
- 1 tbsp white wine vinegar
- to taste coarse salt
- to taste black pepper
Tools
- 1 Pot
- 1 Colander
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Fork
Steps
In a large pot, bring plenty of salted water to a boil.
To make the tentacles softer and “curled,” dip and lift the octopus from the boiling water 3-4 times by holding it by the head.
Submerge the octopus completely and reduce the heat. Cook for about 45-60 minutes for 2.2 lbs of octopus, or 20-25 minutes if they are smaller octopuses. Do the skewer test: if it goes easily into the flesh, the octopus is cooked.
Once cooked, turn off the heat and let the octopus cool in its cooking water. This is the true secret to making it incredibly soft.While the octopus is cooking, put the potatoes in a pot with cold water and a handful of coarse salt.
Bring to a boil and cook until the potatoes are tender. Test with a fork.
Drain and let them cool slightly before peeling and cutting them into cubes.Once the octopus is cold, drain it and cut it into pieces.
In a large bowl, combine the octopus, potatoes, garlic minced into very small pieces (or chopped), and fresh chopped parsley.
Dress with a generous amount of extra virgin olive oil, salt, pepper, and a touch of vinegar.Gently mix to combine all the ingredients and flavors. The salad is excellent served warm but, to best appreciate it, I recommend letting it rest in the refrigerator for at least a couple of hours so that the flavors blend perfectly.
Tips and Variations
Variations: For an even richer salad, you can add Taggiasca olives, cherry tomatoes in wedges, some thinly sliced celery stalks, or Tropea onion for a crunchy touch.
Garlic: If you don’t like garlic, you can omit it or leave it whole in the bowl and remove it before serving.
FAQ – Octopus and Potato Salad
Can I prepare it in advance?
Absolutely! It is a perfect dish to be prepared the day before. The flavors will have time to blend even more.
Why did my octopus come out tough?
Probably you didn’t let it cool in its cooking water. This step is crucial to avoid thermal shock and keep the octopus fibers tender.
Can I use frozen octopus?
Sure, but keep in mind that the cooking time might be slightly shorter compared to fresh.
And here you have an octopus and potato salad to make a seafood restaurant envious! It is a simple, elegant dish that encapsulates all the freshness and flavor of summer. Try it and let me know if you also managed to achieve a super soft octopus!
