Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo)
Jun 21, 2023, Updated Aug 19, 2024
This post may contain affiliate links. Please read our disclosure policy.
Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo)– The combination of flavors in this salad 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! Enjoy.
You will also love- King Crab Salad, Seafood Salad Recipe, Stuffed Clams, and Stuffed Calamari.
Why You’ll Love This Recipe
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.
You will love this traditional recipe that is common in Mediterranean cuisine.
Table of Contents
Simple Ingredients
This octopus salad recipe only uses a few ingredients to highlight the delightful octopus meat.
- Fresh Octopus (can use frozen octopus)
- Baby potatoes
- Garlic cloves
- Extra-virgin olive oil
- Lemon juice
- Fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
- Red onion (optional)
See the recipe card for quantities.
How To Make Octopus Salad
*(skip steps 1-2 if using frozen and precooked octopus)
1- 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.
2- 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 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 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!
FAQ
Yes, you can use frozen octopus for the salad. Make sure to thaw it thoroughly before cooking and follow the instructions for tenderizing and cooking as mentioned in the recipe. You can also ask your fish monger what he has available.
Yes! You can find pre-cooked octopus and use it for the octopus salad recipe.
Certainly! If you’re not a fan of octopus or have difficulty sourcing it, you can substitute it with other seafood like cooked shrimp, calamari, or even cooked lobster or crab meat. Adjust the cooking times accordingly for the specific seafood you choose.
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.
Absolutely! While the classic recipe includes octopus, potatoes, onions, and parsley, you can certainly customize the salad to your liking. Some popular additions include cherry tomatoes, olives, capers, bell peppers, rice wine vinegar, or even a touch of chili flakes for some heat. Just ensure the additional ingredients complement the flavors of the octopus and potatoes.
Tenderize the octopus: 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.
Cook with gentle heat: When cooking the octopus, use gentle heat and avoid boiling it vigorously. A gentle simmer is ideal for cooking octopus. 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.
Add aromatics (optional): To enhance the flavor and tenderness of the octopus, add aromatics to the cooking liquid. This can include herbs like bay leaves, thyme, rosemary, garlic cloves, or whole peppercorns. These aromatics infuse the octopus with additional flavors while it cooks.
Cook for the right amount of time: The cooking time for anoctopus varies depending on its size and freshness. Generally, small to medium-sized octopuses take around 40-50 minutes to become tender. Larger ones might require longer cooking times. It’s important to test the doneness by inserting a fork into the thickest part of the tentacle. It should slide in easily when the octopus is cooked to perfection.
Rest and cool down: Once the octopus is cooked, remove it from the heat and let it cool down. Allowing it to rest helps the fibers relax and retain moisture, resulting in a more tender texture. You can also place it in an ice bath for a few minutes to cool it down quickly and prevent overcooking.
Top tips
Here are some top tips for making Italian Octopus Salad:
- Tenderize the octopus: To ensure a tender and flavorful octopus, it’s essential to tenderize it before cooking. You can do this by either freezing the octopus overnight and then thawing it, or by gently pounding it with a meat mallet. This helps break down the tough fibers and results in a more tender texture.
- 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. Use a sharp knife to cut the octopus into bite-sized chunks, ensuring even-sized pieces for a consistent texture throughout the salad.
- Use waxy potatoes: Choose waxy potatoes, such as baby potatoes or Yukon gold potatoes, for the salad. These varieties hold their shape well after cooking and have a creamy texture. Be sure to cook the potatoes until they are tender but not mushy.
- Marinate for optimal flavor: Allow the salad to marinate in the dressing for at least 1 hour, or even overnight, in the refrigerator. This allows the flavors to develop and meld together, resulting in a more flavorful and cohesive salad.
- 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. Add a pinch of salt and pepper at a time, tasting as you go until you achieve the desired balance of flavors.
- Garnish and presentation: Just before serving, garnish the salad with additional chopped fresh parsley for a pop of color and freshness. Consider serving the salad chilled on a platter or individual plates for an appetizing presentation.
Follow these tips; you’ll be able to create a delicious and well-balanced Italian Octopus Salad that highlights the flavors and textures of the ingredients.
Storage Instructions
To store Italian Octopus Salad, follow these guidelines:
Transfer the salad to an airtight container: Place the leftover salad in a clean container. Ensure the lid is sealed tightly to prevent air and moisture from entering.
Refrigerate promptly: Place the container in the refrigerator as soon as possible.
Consume within 2 days: Octopus Salad is at its best when consumed within 2 days of preparation. The texture and flavors may change slightly after storage, so it’s recommended to enjoy it while it’s fresh.
What To Serve With This Recipe
Looking for other recipes? Try these:
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Print
Octopus Salad Recipe
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
Description
Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo)- The combination of flavors in this salad 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! Enjoy.
Ingredients
- 1 octopus (approximately 2 pounds/1 kg)
- 1 pound (500g) baby potatoes
- 3 cloves of garlic, minced
- 1/2 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 steps 1-2 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!
- Prep Time: 10 min
- Cook Time: 45 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
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!