The Octopus and Potato Salad is an Italian delicious dish made with tender octopus and boiled diced potato, olives sometimes, all dressed with parsley, extra virgin olive oil, garlic and lemon juice. A great summer dish that can be eaten cold or even lukewarm.
Serves 4, Preparation 20 minutes, Cooking 40 – 45 minutes
- 1 kg octopus, already cleaned
- 800 g potatoes
- 2 bay leaves
- Few juniper berries
- 4 tbsp EVOO – Extra Virgin Olive Oil
- Fresh chopped parsley, a sprig
- A handful of green or black olives
- 1 lemon juice
- Salt and pepper, to taste
You can prepare octopus and potato salad also with a frozen version of octopus by simply cooking it in boiling water while still chilled.
In a pot filled with cold water, add two bay leaves and a few juniper berries.
Boil this water with no salt, hold the octopus by its head and plunge in and take out the tentacles 2 or 3 times for a few minutes until they have curled up.
Now submerge the octopus entirely in the water, simmering over a low heat covered with a lid for about 40 minutes.
Prick it with a fork to check whether it is tender.
When cooked, allow to cool in its water.
Slice the octopus into pieces when it has cooled.
Cut potato into small chunks, then boil in plenty of lightly salted water, drain and leave to cool.
In a bowl, pour the EVOO, a pinch of salt and pepper, lemon juice, parsley and olives, mix.
Combine the chopped octopus with the potatoes and dressing in a large soup plate or salad bowl, mix and serve or keep in the refrigerator to serve cold.