Octopus and Potato Salad

  • Servings: 2 or 3

I had this delicious salad last time we were on the Amalfi Coast, more precisely in Positano (Italy). It’s a simple recipe that belongs to the Italian culinary tradition. It’s served as a starter or a main dish. We both loved it, my husband and I. So here it is!

In this recipe I used a small octopus which was cooked in boiling water with aromates (such as bay leaves, onion, pepper corn, garlic, salt, few drops of white vinegar and lemon peel) for a bout 30 minutes. Or cook until it’s tender (check tenderness with a sharp knife).

Tip: once it’s cooked don’t remove the octopus straight away but let it cool down first in its own cooking water.

NB: Ask your fishmonger to clean the entrails of the octopus. Then please watch this tutorial on YOU TUBE: https://youtu.be/EaMaer9I8m0


  • Cooked octopus, cut into small pieces
  • Cooked potatoes, peeled and cut into small pieces ( approximately same amount as the octopus)
  • Dressing and seasoning: finely chopped parsley, olive oil, lemon juice, mashed garlic, salt and pepper (all to taste)


Step 1

After cleaning and cooking the octopus, and after it has cooled in its own cooking water, take it out and place it on a board. Remove the dark skin and cut the octopus into small pieces (there is not much of dark skin on a small octopus and some leave it on but I like to peel it; so, your choice).

Step 2

Now place the octopus and potatoes in a bowl then mix everything with the dressing (parsley, garlic, lemon juice, salt & pepper) made to your taste. Keep refrigerated until ready to serve. Serve it with some nice bread to mop up the sauce!

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