The octopus salad with potatoes and olives is a delicious, fresh, and light dish, perfect for summer, and you can eat it either as a main course or as a tasty appetizer. A simple yet very tasty dish, ideal for hot days to bring a bit of the sea to your table.
The softness of the octopus combines with the sweetness of the potatoes, while the olives add a touch of bold Mediterranean flavor. It is easy to prepare and can be enjoyed immediately or left to marinate in the refrigerator for a few hours.
If you prefer, you can buy pre-cooked octopus. It costs a bit more, but it’s very convenient. Honestly, I don’t use it much, I prefer to make things at home, but if you don’t have time or don’t feel like it, it’s a good substitute for fresh.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs octopus
- 3 potatoes (not very large)
- 4 tbsps olives
- chopped parsley
- extra virgin olive oil
- lemon juice
- salt
Steps for Octopus Salad with Potatoes and Olives
Clean the octopus and bring water to a boil in a pot. Once boiling, dip only the tentacles of the octopus in the water for a few moments and lift them out.
Repeat this process 2-3 times until the tentacles are nicely curled. Then immerse the whole octopus in the water, add the whole well-washed potatoes, cover with a lid and cook for 20-25 minutes on low heat.
At this point, the octopus will be cooked, so remove it from the water and place it on a plate. Check the potatoes’ doneness: if they are still a bit hard, continue cooking; otherwise, drain them.
Let it cool slightly, then peel the potatoes, divide the octopus in half, detach the tentacles from the central body, and cut everything into pieces about 0.75 inches.
Pour the octopus and potatoes into a large bowl, add the olives, chopped parsley, and season with salt, oil, and lemon juice. Mix all the ingredients well and serve the octopus salad immediately or store it in the fridge, removing it 30 minutes before serving.
FAQ (Frequently Asked Questions)
Can I use frozen octopus?
Absolutely yes, let it thaw in the fridge and proceed as per the recipe.
Can I substitute lemon juice?
Yes, you can use balsamic vinegar instead of lemon.
