A different potato salad… with octopus

A different potato salad… with octopus

Olio Farchioni
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A great classic revisited, more appetizing than ever! 
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 370 kcal


  • Meat mallet
  • Pot
  • Cutting board
  • Bowl


  • 1 kg Octopus
  • 1 kg Potatoes
  • 500 g Courgettes
  • 500 g Green beans
  • 500 g Tomatoes
  • To taste Sweet paprika
  • To taste Salt
  • To taste Pepper
  • To taste Extra virgin olive oil


  • Clean the octopus by removing eyes, entrails and rostrum.
  • Rinse it under running water.
  • Lightly beat it with a meat mallet.
  • Bring a pot of water to a boil.
  • Hold the octopus's head and immerse the tentacles in boiling water for a few seconds for 3 times.
  • Once the tentacles have curled, place the octopus on a plate.
  • Rinse the pot, fill it with cold water and add a teaspoon of salt.
  • Place the octopus head down in the pan.
  • When the water simmers, cover with a lid and cook for about half an hour.
  • Turn off the heat and leave the octopus in its water without removing the lid.
  • Meanwhile, boil the potatoes (washed and cut into chunks) for about 20 m.
  • Sauté them in a pan for 10 m.
  • When the octopus is done  (it will take about 1 hour), move it to a cutting board, let it cool down  and cut it into pieces.
  • Place the octopus in a bowl with wedges of tomato, potatoes and the other vegetables, which you will have already boiled and cut into small pieces.
  • Add extra virgin olive oil, season with salt and pepper, add a pinch of sweet paprika and mix everything.
  • Serve at room temperature.

Potato and octopus salad is a great Italian classic, and we decided to give it a touch of originality, by blanching the potatoes and adding a few tasty vegetables. But before we get started, here are some helpful tips.

This salad will be outstanding if you use fresh octopus:

Frozen octopus can be easily found in any supermarket, but we recommend that you buy it fresh. Its flavor will be more intense (unfortunately the “flavor of the sea” gets lost in frozen fish) and its texture almost crunchy, never chewy.
Fresh octopus will be:
  • bright in color
  • tough and elastic to the touch
  • glossy
We recommend that you gently beat the octopus with a meat mallet in order to soften its fibers. It will take 50 to 60 minutes per kilo to cook.

Octopus salad, sautéed potatoes and more ...

We decided to add green beans, courgettes and tomatoes to our salad in order to make it even yummier.
After washing and cutting the potatoes you will boil them for 20 minutes, then sauté them in a pan with a drizzle of olive oil for 10 minutes: they will form a mouth-watering crust.
The other main component of our recipe, besides octopus, is extra virgin olive oil. It will give the dish a final touch and merge with the other ingredients.
We selected Il Casolare Fruttato Intenso Extra Virgin Olive Oil, characterized by a strong flavor reminiscent of freshly pressed olives. It enhances the flavor of octopus without hiding it.
Now that you know all the ins and outs, buy your ingredients and get to work!

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