5.0 from 9 votes
Octopus and Potato Salad
Octopus and potato salad is an easy Italian seafood recipe, made with a few simple ingredients.This delicious octopus salad is made with tender octopus and boiled potato cubes, dressed with parsley, extra virgin olive oil, garlic and lemon juice. That's all.A simple recipe that for its goodness belongs to the Italian culinary tradition from north to south. In fact, you can find the recipe for octopus potato salad in all menus of Italian fish restaurants.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 6
Calories: 452 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- ~1 kg octopus 2.2 pounds
- 1 Kg potatoes 1.1 pounds
- 125 g olive oil ½ cup, extra virgin
- 50 ml lemon juice 3 tablespoons
- 1 tablespoon parsley chopped
- 1 garlic clove
- salt a pinch
- black pepper a pinch, freshly ground
Instructions
- First of all, take care of cleaning the octopus: turn and empty the head, remove the tooth that is in the center of the tentacles and the eyes with a small knife or with some kitchen scissors. Then rinse it very well under running water.
- Fill a sufficiently large pot with cold water and immerse the octopus, making sure it's completely covered with water. Place the pot on the stove and bring it to a boil. The water will slowly begin to color and the octopus will begin to curl, taking on the shape of a flower.
- When the water reaches a temperature of 100 °C (212 F) cover with a lid and lower the heat. If you don't have a thermometer, you can tell by the fact that appear the classic bubbles. From now on, calculate 30 minutes of cooking (40 min for octopuses over 1 kg).
- Then turn off the heat and let the octopus cook slowly covered in its water till it's quite cool (about 1 hour). From time to time (not too often otherwise you risk losing the heat from the pot) turn the octopus and check the softness with the tines of a fork.
- Peel the potatoes and cut them into cubes of about 2 cm (1 inch). Boil them in plenty of lightly salted water for about 20 minutes. Drain and let them cool.
- While octopus and potatoes are cooking, make the Marinade. So, in a bowl, using a fork or a small whisk, emulsify oil, chopped parsley, lemon juice, a clove of garlic (which you will remove), salt and pepper.
- After the octopus has cooled, remove it from the water and place it on a cutting board. Remove excess skin. It is not necessary to remove the skin completely but only the skin of the head and the excess skin between the tentacles. Leaving some skin makes the octopus tastier and more colorful. Cut the octopus into small pieces.
- Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed. Remember to remove the garlic clove, otherwise, if you prefer you can chop it and leave inside.
- Let octopus and potato salad rest for 1 hour to well combine the ingredients before serving. The ideal thing to do would be to keep it cool overnight. Serve the octopus salad with potatoes at room temperature.
Cup of Yum
Nutrition Information
Serving
100g
Calories
452kcal
(23%)
Carbohydrates
34g
(11%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
80mg
(27%)
Sodium
394mg
(16%)
Potassium
1.3mg
(0%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
310IU
(6%)
Vitamin C
46mg
(51%)
Calcium
111mg
(11%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452
% Daily Value*
| Serving | 100g | |
| Calories | 452kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 80mg | 27% |
| Sodium | 394mg | 16% |
| Potassium | 1.3mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 46mg | 51% |
| Calcium | 111mg | 11% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.