Octopus Salad

  • Level: Easy
  • Total: 3 hr 50 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 1 hr 30 min
  • Yield: 6 servings
  • Nutrition Info
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2 pounds fresh or frozen octopus, cleaned

5 cloves garlic, thinly sliced

1/2 cup white wine vinegar

2 russet potatoes

1 handful fresh parsley, leaves picked and finely chopped 

1 lemon

Extra-virgin olive oil

Kosher salt and freshly ground black pepper


  1. Bring a pot of salted water to a boil and add the octopus, a couple of cloves of garlic, and white wine vinegar. Stir well and cover with a lid, lower the flame and cook slowly for about 1 hour, then turn off the heat and let the octopus cool off in the cooking water for about 30 minutes.
  2. Add 2 potatoes to a pot of cold water and boil until just tender. Drain and dice into 1-inch cubes.
  3. Remove the cooled octopus from the water and place it on a cutting board, slice the tentacles into 1-inch pieces and the head into small squares.
  4. In a serving bowl mix together the octopus, potatoes, fresh parsley and remaining garlic. Season the octopus mixture with a generous drizzle extra-virgin olive oil, salt and pepper, to taste, and finish with some lemon juice.
  5. Stir the salad well, cover it, and refrigerate for about 2 hours.

Cook’s Note

All you need is a glass of dry white wine and a slice of toasted bread!