The octopus and potato salad is a classic seafood dish, perfect as an appetizer or a light main course, ideal for summer. If you are looking for octopus recipes, this is definitely one to start with.
If you like octopus, don’t forget to also check out the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 224.63 (Kcal)
- Carbohydrates 19.41 (g) of which sugars 4.42 (g)
- Proteins 29.01 (g)
- Fat 3.96 (g) of which saturated 1.27 (g)of which unsaturated 1.64 (g)
- Fibers 2.63 (g)
- Sodium 212.87 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people:
- 1 octopus (about 2.2 lbs)
- 300 g potatoes
- 1 bunch parsley
- 1 clove garlic (optional)
- 1 lemon
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- 1 Pot 4 qt
- 1 Pot 3 qt
- 1 Knife
- 1 Cutting board
Preparation
The octopus and potato salad is one of those dishes that works well in any season, warm in winter and cold in summer; it is always a great success when brought to the table.
Cook the octopus so that it is tender and not rubbery. Here are the steps to cook the octopus perfectly. If you want to speed things up, you can cook it in 12 minutes in a pressure cooker.
While the octopus is cooking, cut the potatoes into uniform cubes of the same thickness as you will cut the octopus tentacles.
If you have a large enough octopus, use the end part of the tentacles for a more homogeneous and uniform result.
Cook the diced potatoes in abundant water, being careful not to overcook them; they should be fleshy and crunchy. If overcooked, they could fall apart and make the octopus and potato salad floury.
While the potatoes and octopus are cooling down, prepare the marinade that will flavor your octopus and potato salad.
Finely chop the parsley and garlic (optional but recommended) and let it rest for a few minutes in extra virgin olive oil so it can become aromatic.
Now that the octopus is cooked, cut the octopus tentacles into uniform cubes with a sharp knife, mix them with the potatoes, season with the aromatic oil, and finish the recipe with fresh lemon juice.
Your octopus and potato salad is ready!
Plating Tips:
You can serve this dish on a single serving platter so that all diners can help themselves, or alternatively, serve this light main course on individual plates accompanied by a salad or basil mayonnaise.
Wine Pairing for Octopus and Potatoes:
To enhance the flavor of the octopus, I recommend a full-bodied white wine such as a Ligurian Vermentino, an aromatic wine that can enhance this fish recipe. Alternatively, you can opt for a classic Vermentino from Sardinia or Gallura.
