If you're looking for a dish that brings the flavors of the sea to your table, this warm octopus and potato salad is an absolute must-try. With tender octopus, creamy potatoes, and a vibrant mix of fresh herbs, olives, and a zesty lemon dressing, it's a meal that's both simple and sophisticated.
Ingredients
For the octopus:
- 1 kg (2.2 lbs) fresh or frozen octopus
- ½ onion
- ½ carrot
- A few stalks of celery
- A handful of parsley stems
- A few black peppercorns
- 1–2 tablespoons white wine (optional)
- Salt, to taste
For the potatoes:
- 500 g (1 lb) potatoes, unpeeled
For the dressing:
- 2–3 cloves of garlic, finely chopped
- A handful of fresh parsley, chopped
- 1 small chili pepper, finely sliced (optional)
- 2–3 tablespoons chopped olives
- 1–2 tablespoons capers, rinsed
- Juice of 1 lemon
- Extra virgin olive oil, to taste
- Fresh basil leaves (for garnish)
- Salt and pepper, to taste
Instructions
Step 1: Prepare and Cook the Octopus
Start by tenderizing the octopus if it's fresh. A popular trick is to freeze it before cooking to naturally break down the fibers.
Bring a large pot of water to a boil. Dip the octopus into the boiling water 3–4 times, just until the tentacles curl beautifully. This step ensures even cooking and an attractive presentation.
Add the onion, carrot, celery, parsley stems, black peppercorns, a pinch of salt, and optional white wine to the boiling water. Fully submerge the octopus and simmer gently for 45–50 minutes, or until tender. Test for doneness by piercing the thickest part of the tentacle with a fork—it should glide in easily.
Step 2: Cook the Potatoes
While the octopus is cooking, boil the potatoes in their skins until fork-tender. This should take about 20–25 minutes, depending on their size. Once done, drain and let them cool slightly.
Step 3: Prepare the Dressing
In a bowl, mix the chopped garlic, parsley, chili pepper (if using), olives, rinsed capers, lemon juice, and a generous drizzle of olive oil. Adjust the salt and pepper to taste. This flavorful mixture will tie the dish together.
Step 4: Assemble the Salad
Peel the warm potatoes and cut them into small cubes. Remove the octopus from the cooking water, allowing it to dry slightly, then slice it into bite-sized pieces.
Combine the potatoes and octopus in a large serving bowl. Pour the prepared dressing over the mixture and toss gently to ensure everything is well coated. Taste and adjust seasoning if necessary.
Step 5: Serve
Garnish the salad with fresh basil leaves for a pop of color and extra freshness. Serve the salad warm or at room temperature. It pairs wonderfully with crusty bread and a glass of crisp white wine.
Tips for Success
- Frozen octopus is your friend: Don’t shy away from using frozen octopus—it’s often tenderized during the freezing process, which saves you an extra step.
- Don’t overcook: Overcooking octopus can make it rubbery. Keep an eye on it, and test for doneness early to ensure it’s perfectly tender.
- Customize the dressing: If you prefer, you can add a splash of red wine vinegar or a sprinkle of smoked paprika for an extra layer of flavor.
- Make ahead: The salad can be prepared in advance and kept in the fridge. Just let it come to room temperature before serving for the best flavor.
This warm octopus and potato salad is the perfect Mediterranean comfort food—simple, healthy, and bursting with flavor. Whether you’re hosting a dinner party or just treating yourself to something special, it’s sure to impress. Enjoy!
