Potato and Octopus Salad
A simple Mediterranean-inspired salad featuring tender octopus and buttery potatoes dressed in a bright lemon-olive oil vinaigrette. Perfect for summer entertaining or a light lunch.
Story
This dish celebrates the natural sweetness of octopus paired with creamy potatoes. The trick is scoring the potatoes before cooking—they peel effortlessly once done. The octopus releases its own moisture while cooking in olive oil, creating a flavorful base for the salad.
Ingredients
small new potatoes
1 pound
octopus tentacles
1 pound
olive oil
1/4 cup plus 2 tablespoons
lemon zest
1 tablespoon
fresh lemon juice
3 tablespoons
garlic cloves, minced
3
fresh parsley, chopped
1/4 cup
salt
to taste
freshly ground black pepper
to taste
Instructions
1
Prep the potatoes
Score each potato around the middle with a sharp knife. Place in a large pot of salted water and bring to a boil. Reduce heat and simmer until fork-tender, about 20-25 minutes. Drain and let cool slightly before peeling.
2
Cook the octopus
While potatoes cook, heat 2 tablespoons olive oil in a wide, shallow pan over medium heat. Add octopus tentacles and lemon zest. Cover and cook without adding any water—the octopus will release its own liquid as it cooks. Stir occasionally and cook until tender when pierced with a fork, about 20-25 minutes.
3
Assemble the salad
Cut the peeled potatoes and octopus into bite-sized chunks. Place in a large bowl along with minced garlic and chopped parsley.
4
Make the dressing and serve
Whisk together remaining olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine. Adjust seasoning to taste and serve warm or at room temperature.
