Octopus salad with potatoes

Low-fat octopus meat is ideal for preparing tasty summer dishes that are easy to digest, quick to prepare and don't weigh you down. When we buy octopus at the fishmonger's we make sure that the outside is shiny, the flesh is firm and the smell is reminiscent of the sea. One of the most popular recipes for octopus is octopus and potato salad.

Below we show you how to prepare this delicious dish as a starter or main course. If you can buy a genuine octopus (recognisable by the two rows of suckers on each tentacle), you will enjoy a tastier dish.

Octopus salad with potatoes: Ingredients for 4 people

  • 1 kg of octopus
  • 1 kg of potatoes
  • 150ml of extra virgin olive oil
  • Half a lemon
  • Half a clove of garlic
  • Parsley to taste
  • Salt and pepper to taste

How to prepare octopus salad with potatoes

For the octopus to be very tender, it is best to cook it very slowly and freeze it the day before cooking. This will ensure that the fish meat undergoes a sort of maturation process.

The octopus must be cleaned by emptying the head and removing the eyes and beak, taking care to rinse under running water so that any sand, especially in the tentacles, is completely removed.

In a pot boil water with two slices of lemon, at the beginning of boiling immerse the octopus by the head, salt to taste and cook with a lid on a very low flame for about half an hour, cooking time depends on the size of the mollusc, the right point of cooking is identified when the octopus will be easily penetrable with the tines of the fork.

Drain the octopus, while peeling the potatoes, cut them into chunks and cook them in salted water, then drain and leave to cool. Cut the octopus into small pieces and place in a bowl large enough to hold the potatoes.

Using a kitchen mixer, prepare a mixture of extra virgin olive oil, chopped parsley, half a clove of garlic and the lemon juice. Season the octopus pieces with the mixture, then season with salt and black pepper; mix everything together and add the potatoes. Leave the octopus and potato salad to rest for at least half an hour before serving.