Octopus Salad with Potatoes and Parsley

Dinner Recipe

Octopus and potato salad is excellent in all seasons, as an appetizer or as a tasty dinner main course. It's a classic dish of Italian tradition, often served as an appetizer for Christmas or other important occasions.

– Octopus – potatoes – extra virgin olive oil – lemon juice – chopped parsley – garlic  – fine salt – black pepper

How to Make It


Clean the Octopus

Turn and empty the head, remove the tooth and the eyes with some kitchen scissors. Then rinse it very well under running water.

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Cook the octopus in a large pot full of water. When the water boils, cover with a lid and lower the heat. From now on, calculate 40 minutes of cooking.

Cook The Octopus


Then turn off the heat and let the octopus cook slowly covered in its water till it’s quite cool (about 1 hour).

Let it Cool


Cook the Potatoes

Peel the potatoes and cut them into cubes. Boil them in plenty of lightly salted water for  about 20 minutes

Drain and let them cool.


make the marinade

In a bowl mix oil, chopped parsley, lemon juice, garlic, salt and pepper.


Remove the octopus skin and cut it into small pieces

Season and serve


Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed