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Octopus and Potato Salad - Recipe

This recipe brings Mediterranean flavors for a delicious seafood dinner. Octopus and Potato Salad is a healthy and unusual salad to delight your guests. Delicious when served warm during the cold season and a refreshing summer meal if chilled.

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  • Level: Easy
  • Preparation time: 40 minutes
  • Total time: 120 minutes
  • Yield: 4 servings


  • Octopus

    2 lb
  • Potatoes

  • Celery

    2 ribs
  • Garlic

    1 clove
  • Italian Parsley

  • Extra Virgin Olive Oil

    3 tbsps
  • Black Pepper

    to taste
  • Salt

    to taste
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Cooking Directions:

Prepare the octopus as described in How to Cook an Octopus.

In the meantime, boil in abundant salty water the potatoes. Let cool, peel and cube them.

Cut the octopus tentacles in small pieces and the head in strips and add to the cubed potatoes in a large bowl.

Dress with chopped celery, the finely minced garlic, the extra virgin olive oil and the Italian parsley. Adjust with salt and pepper.

Let marinade for at least one hour at room temperature.


The octopus, when at fridge temperature, loses parts of its flavor. Always bring to room temperature, before serving.

If you like, you can remove the sucker disks form the tentacles before cutting the octopus in pieces.

thank you! from the happy stove team.
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