Irresistible Octopus and Potato Salad Recipe
I’m so excited to share with you my irresistible octopus and potato salad recipe. This Mediterranean classic is one of my all-time favorites. It’s perfect for family gatherings, summer picnics, or whenever you’re craving something fresh and flavorful. Don’t be intimidated by cooking octopus—I’ll guide you through each step!
Why Will You Love this Recipe?
- Bursting with flavor. The combination of tender octopus, hearty potatoes, and zesty dressing is simply delightful. Every bite transports you to the Mediterranean coast.
- Perfect for any occasion. Whether it’s a family dinner, a special event, or a casual picnic, this salad fits right in. It’s a crowd-pleaser that always impresses.
- Healthy and nutritious. Packed with lean protein and veggies, this dish is both delicious and good for you. It’s a great way to enjoy seafood in a light and refreshing way.
Recipe Variations
- Add extra veggies. Feel free to toss in some cherry tomatoes or bell peppers for added color and crunch. They complement the flavors beautifully.
- Try different herbs. Swap the parsley for fresh basil or cilantro to give the salad a new twist. Each herb brings its own unique flavor.
- Spice it up. If you like a kick, add some red pepper flakes or a dash of hot sauce. It adds a pleasant heat that enhances the other flavors.
Tools You’ll Need
- Deep pot. Essential for cooking the octopus thoroughly. Make sure it’s large enough to submerge the octopus completely.
- Medium-sized pot. You’ll need this to boil the potatoes evenly. Choosing similar-sized potatoes helps with uniform cooking.
- Sharp knife and cutting board. For prepping all your ingredients. A good knife makes the chopping quick and easy.
- Salad Bowl
- Grater
FAQ
Can I freeze the octopus salad?
It’s best enjoyed fresh, but you can freeze cooked octopus separately. Freezing the assembled salad isn’t recommended as the texture of the potatoes and dressing can change.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to two days.
How long does it last?
When properly refrigerated, the salad maintains its quality for about two days. After that, the flavors and textures may start to diminish.
What can I serve with it?
This salad is versatile! Serve it with crusty bread, a fresh green salad, or even as a side to grilled meats.
Is it suitable for every diet?
The salad is gluten-free and dairy-free, making it suitable for many diets. However, it’s not appropriate for vegetarians or vegans due to the octopus.
Can I use frozen octopus?
Absolutely! Frozen octopus often becomes more tender after cooking. Just make sure to thaw it completely before starting the recipe.
How do I clean the octopus?
Don’t worry—it’s simpler than it sounds. Detailed cleaning instructions are provided in the recipe below.
Other Recipes You’ll Love
- Cold Smoked Salmon Cucumber Appetizer
- Oven-Baked Salmon with Vegetables
- Creamy Salmon and Zucchini Pasta Recipe
- Luscious Asparagus Pasta
- Costco Mahi Mahi Recipe
- Tasty Cajun Shrimp and Rice Recipe
- Surimi Salad Sandwich [Imitation Crab Meat Recipe]
Irresistible Octopus and Potato Salad
Equipment
- 1 Grater
Ingredients
For the Octopus:
- 3 pounds octopus
- 3 bay leaves
- 3 cloves garlic
For the Salad:
- 1.5 pounds potatoes
- 1 medium red onion
- 1 clove garlic
- 1 tablespoon chopped parsley
- 8 olives
- 1 tablespoon capers
For the Dressing:
- 3 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1⅓ teaspoons salt
- Freshly ground black pepper to taste
Instructions
Cleaning and Cooking the Octopus
- Bring water to a boil in a deep pot and add the garlic cloves and bay leaves. This will be used to cook the octopus. No need to add salt to the water.
- Thaw the octopus if frozen, then rinse and clean it. Remove the contents from the head and the eyes if not already done. Turn the head inside out and rinse thoroughly. The beak is located below the head, between the tentacles. Cut around it and push it out to remove.
- Place the cleaned octopus into the boiling water and cook for about 1 hour and 15 minutes.
- Once cooked, rinse the octopus under cold water and, if desired, remove the slimy skin. Discard the bay leaves and garlic used during cooking.
- Cut the head of the octopus into equal-sized cubes, and slice the tentacles into thin rings.
Potatoes
- In a medium-sized pot, cook the potatoes in their skins until a toothpick easily pierces them (30 to 60 minutes, depending on size). It’s best to choose potatoes of similar size for even cooking.
- Peel the cooked potatoes and cut them into cubes. Allow them to cool.
Other Ingredients
- Peel the red onion and cut into thin strips. Grate the garlic clove.
- Finely chop the parsley, and cut the olives into smaller pieces.
- Add the capers, then lightly salt everything—just enough for the onion to release its juices (a pinch of salt is sufficient).
- In a large salad bowl, combine the octopus, potatoes, and prepared ingredients.
Dressing
- In a small bowl, mix together the extra virgin olive oil, apple cider vinegar, lemon juice, salt, and freshly ground black pepper.
- Mix the ingredients well, then pour over the salad. Gently toss to evenly distribute the dressing.
- Serve chilled. Enjoy!
