Warm octopus and potato salad

Ingredients

• 1 kgcleaned octopus
• 1 kgpotatoes
• 2 leavesbay leaves
• 1 bunchparsley
• to tasteblack pepper
• 60 gextra-virgin olive oil
• to tastefine salt
• 60 glemon juice

Instructions

1. 1

   Cook the potatoes

   Put the well-washed potatoes, still in their skins, into a large pan of cold water. Bring to the boil and cook for 30–40 minutes, checking with a fork; they are ready when it slides in without resistance. A pressure cooker can halve the cooking time.

2. 2

   Curl the tentacles

   Make sure the octopus is cleaned. Dip it into lightly salted boiling water for a few seconds, holding it by the head, then lift it out and dip it in again. Repeat this 3–4 times, until the tentacles curl.

3. 3

   Cook the octopus

   Lower the octopus fully into the water, add the bay leaves and cover the pan. Cook over medium heat for about 60 minutes. When the potatoes are cooked, drain them and leave them to cool until just warm.

4. 4

   Cut the octopus

   When the octopus is cooked, drain it and transfer it to a chopping board. Cut it into pieces and put them in a large bowl.

5. 5

   Prepare potatoes

   Peel the potatoes, cut them into 2–3 cm cubes and collect them in a bowl.

6. 6

   Mix the dressing

   Squeeze the lemon juice into a small bowl and add the extra-virgin olive oil. Season with salt and a pinch of black pepper, then beat well with a fork until emulsified.

7. 7

   Combine the salad

   Add the potatoes to the bowl with the octopus. Pour over the dressing and mix well.

8. 8

   Finish with parsley

   Finely chop the washed, dried parsley and add it to the salad. Mix once more and serve warm, with a little extra parsley if you like.

What is warm octopus and potato salad?

This dish pairs cooked octopus with potatoes and a simple lemon, olive oil and parsley dressing. It is a familiar Mediterranean-style combination, served warm so the potatoes can take up some of the dressing.

Here, the octopus is simmered with bay leaves while the potatoes cook separately. Keeping the dressing uncomplicated lets the seafood and parsley stay at the centre of the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 43g protein, 47g carbs, 18g fat.

Potatoes provide most of the carbohydrates, while octopus contributes most of the protein. Olive oil supplies most of the fat, with a little more from the octopus. For a balanced plate, serve a portion with plenty of non-starchy vegetables alongside.

The key ingredients

Octopus: use cleaned octopus, as the method assumes it is ready to cook. Its cooking time is longer than the potatoes’ and gives it time to become tender.

Potatoes: cook them whole and in their skins, then peel and cube them once they are cool enough to handle. This helps the pieces hold their shape when mixed.

Dressing: lemon juice and extra-virgin olive oil make a sharp, fragrant coating. Parsley is added at the end for freshness.

Getting tender octopus

Curling the tentacles: dip the octopus in and out of lightly salted boiling water 3–4 times before lowering it fully into the pan. The repeated dips curl the tentacles for a neater finish.

Simmering: cook it covered over medium heat for about 60 minutes. The recipe gives time as a guide, so check that the pieces are tender before draining.

Potato texture and timing

Fork test: start checking the potatoes after about 30 minutes of boiling. A fork should pass through without resistance, but the potatoes should still be firm enough to cube.

Warm, not hot: let the drained potatoes cool until just warm before combining them. This keeps the salad pleasantly warm without making the dressing feel greasy.

Making the dressing

Emulsifying: beat the lemon juice, oil, salt and black pepper with a fork until they come together. Mix again just before pouring if the dressing separates while it stands.

Seasoning: add salt and pepper to taste, then adjust the balance after mixing the dressing through the octopus and potatoes.

Serving the salad

Serve it warm as a main course, with a little extra chopped parsley on top. A crisp green salad or cooked green vegetables make a fresh side without competing with the lemon dressing.

If the salad has cooled before serving, bring it gently back to warm rather than heating it aggressively; the octopus can become tough if overheated.

Recipe notes & tips

• Wash the potatoes well before boiling them in their skins.
• Keep the octopus covered while it simmers with the bay leaves.
• Cut the potatoes into even 2–3 cm cubes so they mix evenly with the octopus.
• Beat the dressing just before adding it if the oil and lemon have separated.
• Add the parsley after mixing in the dressing to keep its flavour fresh.

Variations

• Add garlic: finely chop a small amount and whisk it into the lemon and oil.
• Use extra lemon: add a little more juice for a sharper dressing.
• Add capers: stir in drained capers for a briny accent.
• Include red onion: slice it thinly and mix it through for extra bite.
• Finish with paprika: dust the salad lightly just before serving.

Common mistakes to avoid

• Skipping the fork test: check the potatoes for tenderness before draining so they are neither hard nor falling apart.
• Boiling the octopus uncovered: keep the pan covered during its 60-minute simmer to follow the method and retain heat.
• Cutting hot potatoes: let them cool until just warm before peeling and cubing, so they are easier to handle.
• Adding parsley too early: mix it in at the end to preserve its fresh flavour.
• Pouring on separated dressing: beat the lemon and oil with a fork until emulsified before dressing the salad.

How to store

Store leftovers in a covered container in the fridge for up to 2 days. Reheat gently until just warm, or let the salad come towards room temperature before serving; avoid prolonged or high heat, which can toughen the octopus.

Frequently asked questions