The octopus, potato, and vegetable salad is a dish rich in flavor and taste, easy to prepare, ideal for lunch and dinner. Like the octopus and potato salad, this seafood salad has a unique aroma and taste that make it perfect to serve not only cold in summer but all year round. In fact, besides octopus, we use lemon juice and zest and some of the aromatic herbs we love to use in summer due to their distinctive fragrance, namely basil and mint.
The preparation is very simple: we cook the octopus in water for about 20-25 minutes and separately cook the potatoes for 30 minutes from boiling. We cut the eggplants into cubes and the zucchinis into slices and cook them for about fifteen minutes in an air fryer. Once all the ingredients are ready, we combine them in a salad bowl and season with salt, pepper, garlic, olive oil, lemon zest and juice, fresh basil, and mint.
Great in summer especially when served cold after a few hours in the fridge, the octopus, potato, and vegetable salad is perfect to serve as an appetizer or main course even on special occasions like a family Sunday or during Christmas holidays along with Reinforced Salad with Cod or Stewed Octopus.
To ensure you don’t miss any recipes, follow us on our Facebook page by liking HERE, on Instagram by clicking “follow” HERE or on TikTok.
Also discover:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare the Octopus, Potato, and Vegetable Salad
- 1.76 lbs octopus
- 1.1 lbs potatoes
- 2 zucchinis
- 2 eggplants
- 1 clove garlic
- 1 lemon (zest and juice)
- extra virgin olive oil
- mint
- basil
- salt
- pepper
Tools to prepare the Octopus, Potato, and Vegetable Salad
- 2 Pots
- 2 Stovetops
- 1 Cutting Board
- 1 Knife
- 1 Air Fryer
- 1 Salad Bowl
Steps to prepare the Octopus, Potato, and Vegetable Salad
Start preparing the octopus, potato, and vegetable salad by cooking the octopus: wash them well under running water and immerse them in plenty of water acidulated with the juice of half a lemon, cooking them over low heat for about 20-25 minutes.
Meanwhile, also cook the potatoes and the vegetables: place them in a pot full of water and cook them for 30 minutes from the boil. They will be ready when the prongs of a fork can pierce them without resistance. Drain and let them cool.
Wash the zucchinis and eggplants, trim the ends and cut the zucchinis into slices and the eggplants into cubes. Season them with salt and oil and cook them in the air fryer at 356°F for 15 minutes.
At this point, we just need to combine all the ingredients for our salad: peel the potatoes and dice them.
Place them in a salad bowl and add the eggplants with the zucchinis as well.
Add the octopus and season with oil, lemon juice and zest, salt, pepper, and chopped mint and basil.
Serve the octopus, potato, and vegetable salad garnished with lemon wedges.
Simo and Cicci’s Tips
You can store this salad in the fridge for 3-4 days.
FAQ (Questions and Answers)
What can be used instead of octopus?
Instead of octopus, you can use small octopuses or squid.
Can the vegetables be omitted?
Yes, you can make this recipe using only potatoes and octopus.
If I don’t have an air fryer, how can I cook the vegetables?
Since the air fryer is a small oven, you can simply cook them in the oven. Alternatively, you can cook them in a pan.
