Italian Octopus Salad with Potatoes (Insalata Di Polpo)
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The combination of flavors in this Italian Octopus Salad with Potatoes (Insalata Di Polpo) is beautifully balanced. The sweetness of the octopus, the earthiness of the potatoes, and the zing of the light lemon dressing create a harmonious blend that is refreshing and satisfying. A taste of my hometown!
You will also love my King Crab Salad and Seafood Salad.
Quick Look: Italian Octopus Salad with Potatoes (Insalata Di Polpo)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Chill Time: 1 hour
- Total Time: 1 hour and 55 minutes
- Servings: 6 people
- Dietary Info: Gluten-free and Dairy-free
- Method: Stove top
- Technique: Simmer octopus gently in water with aromatics until tender, then slice and toss with boiled potatoes, olive oil, lemon juice, garlic, and fresh herbs.
- Flavor & Texture: Simmer octopus gently in water with aromatics until tender, then slice and toss with boiled potatoes, olive oil, lemon juice, garlic, and fresh herbs for a bright, balanced salad.
Why You’ll Love This Salad!
Italian Octopus Salad, also known as Insalata di Polpo, is a delightful and refreshing dish that combines tender octopus with boiled potatoes and a medley of flavors. The salad showcases the delicate yet distinctive taste of octopus, which is cooked until tender and then cut into bite-sized pieces.
The octopus is the dish’s star, providing a unique seafood flavor that is mild and slightly sweet. The texture is tender and succulent, contrasting the other ingredients pleasantly. The baby potatoes, boiled until they are soft and creamy, add a hearty element to the salad and provide a satisfying bite.
Try my Stuffed Clams, and Stuffed Calamari next!
Made With Amore,
“Super delicious! Came out so nice with my first attempt! I will cook this in future more and more.
– Juho
Table of Contents
- Quick Look: Italian Octopus Salad with Potatoes (Insalata Di Polpo)
- Why You’ll Love This Salad!
- Simple Ingredients
- Variations & Substitutions
- How To Make Italian Octopus Salad with Potatoes (Insalata Di Polpo)
- Italian Octopus Salad with Potatoes (Insalata Di Polpo) FAQs
- Serving Suggestions
- Recipe Tips
- More Seafood Recipes
- Octopus Salad Recipe
Simple Ingredients
This octopus salad recipe only uses a few ingredients to highlight the delightful octopus meat.
- Fresh Octopus: The star of the salad, tender and flavorful when cooked properly. If using frozen octopus, thaw completely before cooking for best texture.
- Baby Potatoes: Provide a creamy, hearty base that balances the octopus. Choose small, firm potatoes that hold their shape after boiling.
- Extra-Virgin Olive Oil: Adds richness and enhances the fresh, Mediterranean flavors.
- Lemon Juice: Brightens and lifts the flavors of the dish. Use freshly squeezed juice for a zesty, fresh finish.
- Fresh Parsley: Adds color, freshness, and a subtle herbal note.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Seafood Substitutes: Use cooked shrimp, calamari, lobster, or crab instead of octopus; adjust cooking times as needed. Try my Nicoise Salad and Shrimp Salad!
- Pre-Cooked or Frozen Octopus: Use pre-cooked octopus for convenience, or thaw frozen octopus thoroughly before cooking.
- Additional Ingredients: Add cherry tomatoes, olives, capers, bell peppers, or a splash of rice wine vinegar for extra flavor.
- Spice Twist: Sprinkle in a touch of chili flakes to introduce gentle heat without overpowering the dish.
How To Make Italian Octopus Salad with Potatoes (Insalata Di Polpo)
This salad is a fresh, zesty, and flavorful favorite. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- If you’re using fresh octopus, start by rinsing it under cold water, removing the head and beak. Bring a pot of water to a boil. Add the octopus and cook for about 40-50 minutes or until it becomes tender. You can test the doneness by inserting a fork into the thickest part of the tentacle. It should easily slide in. While the octopus is cooking, prepare the potatoes. Wash them thoroughly and place them in another pot. Cover with cold water and add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and let them cool. Then, cut them in half or quarters. Once the octopus is cooked, remove it from the pot and let it cool. Then, cut it into bite-sized pieces.
- Combine the octopus, cooked potatoes, minced garlic, onion (if using), and chopped parsley in a large bowl.
- Add the lemon juice.
- Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl to make the dressing.
- Pour the dressing over the octopus and potato mixture, gently tossing everything together. Let the salad marinate in the refrigerator for at least 1 hour. Before serving, give the salad a final toss and adjust the seasoning if necessary. Drizzle with olive oil, garnish with additional parsley if desired, and serve with lemon wedges.
Italian Octopus Salad with Potatoes (Insalata Di Polpo) FAQs
Yes, the salad can be made in advance and refrigerated. Make a little extra dressing and keep it separate until you’re ready to serve, then toss the extra dressing with the salad right before serving.
To break down the tough fibers of the octopus, you can freeze it overnight and then thaw it, or you can gently pound it with a meat mallet. This helps to make the flesh more tender. When cooking the octopus, use gentle heat and avoid boiling it vigorously. Maintain low to medium heat and cook it until it becomes tender. Cooking it too quickly or at high heat can cause the proteins to tighten, resulting in a rubbery texture.
Place the leftover salad in a clean container. Ensure the lid is sealed tightly to prevent air and moisture from entering. It will last up to 2 days in the fridge.
Serving Suggestions
This Italian octopus salad with potatoes is a perfect appetizer or light main course. Pair it with other appetizers like a Seafood Salad. For a main, try my Blackened Chicken or Baked Stuffed Flounder with Crab & Shrimp, creating a delicious, flavorful spread. Finish your meal with a dessert like Lemon Crinkle Cookies.
My Pro Tips
Recipe Tips
- Tenderize the octopus: You can do this by either freezing the octopus overnight and then thawing it, or by gently pounding it with a meat mallet.
- Simmer gently: When cooking the octopus, it’s important to simmer it gently rather than boiling it vigorously. A gentle simmer helps prevent the octopus from becoming rubbery. Maintain low to medium heat and cook it until it becomes tender. The cooking time may vary depending on the size and freshness of the octopus, so it’s best to check for doneness by testing the thickest part of the tentacle with a fork.
- Cool and cut with care: Once the octopus is cooked, let it cool before cutting it into pieces. This helps retain its moisture and prevents it from becoming dry.
- Marinate for optimal flavor: Allow the salad to marinate in the dressing for at least 1 hour, or even overnight, in the refrigerator.
- Season carefully: Taste the salad before serving and adjust the seasoning if necessary. Remember that the octopus has a delicate flavor, so be mindful not to overpower it with too much salt or other seasonings.
More Seafood Recipes
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Octopus Salad
Ingredients
- 1 octopus, approximately 2 pounds/1 kg
- 1 pound baby potatoes, 500g
- 3 cloves garlic, minced
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
- 1 small red onion, thinly sliced (optional)
Instructions
- *(skip first two steps if using frozen and precooked octopus)
- Start by cleaning the octopus. Rinse it under cold water and remove the head and beak. You can ask your fishmonger to clean it for you if you prefer.
- In a large pot, bring water to a boil. Add the octopus and cook for about 40-50 minutes or until it becomes tender. You can test the doneness by inserting a fork into the thickest part of the tentacle. It should easily slide in.
- While the octopus is cooking, prepare the potatoes. Wash them thoroughly and place them in another pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let them cool. Then, cut them in half or quarters.
- Once the octopus is cooked, remove it from the pot and let it cool. Then, cut it into bite-sized pieces.
- Combine the octopus, cooked potatoes, minced garlic, onion (if using), and chopped parsley in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl to make the dressing.
- Pour the dressing over the octopus and potato mixture. Gently toss everything together until well combined and evenly coated with the dressing.
- Let the salad marinate in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust the seasoning if necessary. Drizzle with olive oil. You can garnish with additional parsley if desired. Serve with lemon wedges. This Italian Octopus Salad can be served as a refreshing appetizer or a light main course. Enjoy!
Notes
- Tenderize the octopus: You can do this by either freezing the octopus overnight and then thawing it, or by gently pounding it with a meat mallet.
- Simmer gently: When cooking the octopus, it’s important to simmer it gently rather than boiling it vigorously. A gentle simmer helps prevent the octopus from becoming rubbery. Maintain low to medium heat and cook it until it becomes tender. The cooking time may vary depending on the size and freshness of the octopus, so it’s best to check for doneness by testing the thickest part of the tentacle with a fork.
- Cool and cut with care: Once the octopus is cooked, let it cool before cutting it into pieces. This helps retain its moisture and prevents it from becoming dry.
- Marinate for optimal flavor: Allow the salad to marinate in the dressing for at least 1 hour, or even overnight, in the refrigerator.
- Season carefully: Taste the salad before serving and adjust the seasoning if necessary. Remember that the octopus has a delicate flavor, so be mindful not to overpower it with too much salt or other seasonings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please don’t give this recipe 3 stars only because it is not what you grew up eating. This is an authentic recipe from Sardegna, where I was born and raised. So yes, all these ingredients are traditional. Thank you for your feedback, but it doesn’t reflect the quality of the recipe.
I love octopus but live far from any ocean. Frozen is also not an option. Canned octopus is available. Can you offer any suggestions for using canned and making it taste like it should?
I am sorry I do not have experience with canned octopus and do not know the flavor or texture. You could still make the marinade and toss with potaotes and see how it goes! I imagine it would taste great.
Super delicious! Came out so nice with my first attempt! I will cook this in future more and more.
Happy you loved it! So many more yummy ones to try!