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Octopus and Potato Salad

The ultimate flex of Italian seaside cooking—tender octopus and buttery potatoes come together in a dish that somehow manages to feel both fancy and super chill. With a tangy splash of vinegar magic and a herby crunch, this isn’t your average seafood salad—this one actually has personality.
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Prep Time 5 minutes
Cook Time 1 hour
Course Appetizer, Main Course
Cuisine Italian
Servings 4

Equipment

  • Knife
  • Cutting board
  • Large pot
  • Mixing bowl
  • Tongs

Ingredients
  

  • 6 cups water
  • 1 tablespoon kosher salt
  • ½ cup white wine vinegar or mild white balsamic vinegar
  • 1 pound raw octopus cleaned
  • 1 pound potatoes about 3 medium, peeled and chopped
  • 1 rib celery finely chopped
  • 1 clove garlic minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • Additional vinegar to taste

Instructions

  • Prepare the Water: Fill a large pot with 6 cups of water. Bring it just to a simmer, then add the salt and vinegar. This creates a flavorful base for cooking.
    6 cups water, 1 tablespoon kosher salt, ½ cup white wine vinegar or mild white balsamic vinegar
  • Cook the Potatoes: Add the peeled and chopped potatoes to the simmering water. Boil them for about 10 minutes, or until just fork-tender. Use a slotted spoon to remove the potatoes and place them in a large mixing bowl.
    1 pound potatoes
  • Cook the Octopus: In the same pot of water, gently place the octopus. Reduce the heat to low and let it simmer gently for about 40 minutes, or until it’s tender when pierced with a fork.
    1 pound raw octopus
  • Cool the Octopus: Turn off the heat and let the octopus cool in the cooking water. This step helps it stay soft and juicy.
  • Chop the Octopus: Once cooled, remove the octopus from the water and chop it into bite-sized pieces.
  • Combine with Potatoes: Add the chopped octopus to the bowl with the potatoes. Drizzle with olive oil and toss gently to coat.
    2 tablespoons olive oil
  • Add the Aromatics: Add the chopped celery, minced garlic, and parsley to the bowl. Toss everything together to mix the flavors.
    1 clove garlic, 2 tablespoons chopped fresh parsley, 1 rib celery
  • Brighten It Up: Add a generous splash of vinegar to the salad and toss again for a fresh, tangy finish.
    Additional vinegar
  • Serve and Enjoy: Garnish with a little extra parsley before serving. You can serve it slightly chilled or at room temperature—and yes, it tastes even better after a short nap in the fridge.