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Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo) in a plate with a fork. Side of lemon and bread.

Italian Octopus Salad Recipe (Insalata Di Polpo)

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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.

  • Total Time: 60 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 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)


*(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.
  3. 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.
  4. Once the octopus is cooked, remove it from the pot and let it cool. Then, cut it into bite-sized pieces.
  5. Combine the octopus, cooked potatoes, minced garlic, onion (if using), and chopped parsley in a large bowl.
  6. Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl to make the dressing.
  7. Pour the dressing over the octopus and potato mixture. Gently toss everything together until well combined and evenly coated with the dressing.
  8. Let the salad marinate in the refrigerator for at least 1 hour to allow the flavors to meld together.
  9. 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!
  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 45 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian