Warm octopus and potato salad

Preparation 10 mins – Cooking time 40 mins
Medium difficulty

Ingredients (for 4)

  • 1 kg of octopus
  • 250 g of potatoes
  • 40 ml of extra virgin olive oil
  • white wine vinegar
  • the juice of 1/2 lemon
  • 1 bunch of parsley
  • salt
  • pepper

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  1. Clean the octopus removing the innards, eyes, and beak. Wash it thoroughly under running cold water, then place it in a pan with plenty of water and salt and bring to the boil.
  2. Cook for at least half an hour until tender but not mushy when piercing it with a fork.
  3. Peel the potatoes, cut into cubes and cook them in boiling, salted water that is lightly acidified with white wine vinegar. Drain the octopus, and if you prefer, cut it while hot, or let it cool and then cut into pieces.
  4. When the potatoes are cooked, add them to the octopus, and add the salt, lemon juice, oil, chopped parsley, and pepper. Serve.

The potato plant is originally from South America, specifically from Chile and Peru, where it has been cultivated for at least 4 millennia. Imported in Europe in the 16th century by the Spaniard, Pizarro, the tasty tuber was initially received with extreme diffidence, so much so that for many centuries it was wrongly considered a carrier of disease.