Italian · Lunch
Octopus and Potato Salad
Tender poached octopus combined with waxy potatoes, celery, and red onion in a cold Ligurian-style salad dressed with olive oil, lemon juice, garlic, and fresh parsley. Served at room temperature, it balances briny seafood against bright acidity and herbaceous notes.
$7
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
319Calories
32.1gProtein
16.2gFat
19.4gCarbs
2.8gSugar
2.9gFiber
452mgSodium
394mgChol
2.3gSat Fat
1022mgPotassium
72mgCalcium
5.9mgIron
28.2mcgVitamin B12
16mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse octopus and pat dry. Peel potatoes and quarter them. Thinly slice celery and red onion. Chop parsley and mince garlic cloves.
2
Poach
Place whole garlic clove, bay leaf, and octopus in pot, cover with water by 2 inches, simmer over medium heat 40–45 minutes until knife slides through thickest tentacle easily.
3
Cool
Boil potatoes separately in salted water 15–18 minutes until fork-tender, then drain. Cool octopus and potatoes at room temperature 15 minutes.
4
Build
Cut cooled octopus into bite-sized pieces and potatoes into 1-inch cubes. Toss with celery, red onion, olive oil, lemon juice, minced garlic, salt and pepper.
5
Plate
Transfer salad to plate, scatter parsley on top, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g octopus, cleaned
- 11 oz311g waxy potatoes
- 22 celery stalk
- 4 tbsp4 tbsp red onion
- 4 tbsp60ml olive oil
- 2 tbsp30ml lemon juice
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh parsley
- 22 bay leaf
- salt, to taste
- black pepper, to taste
