This classic Italian seafood salad is light, refreshing, and full of Mediterranean flavor. Tender octopus is paired with soft potatoes, bright lemon juice, and rich olive oil to create a dish that feels both simple and elegant. It’s perfect as an appetizer, a light main course, or part of a larger Italian-style meal.

Why You’ll Love This Recipe

You’ll love this recipe because it highlights clean, fresh ingredients without complicated steps. The octopus is tender and satisfying, the potatoes add heartiness, and the lemony olive oil dressing brings everything together beautifully. It’s naturally dairy-free, wholesome, and ideal for warm weather or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Octopus: 1 kg (2.2 lb), cooked and sliced
Potatoes: 2 medium (300 g), boiled and cubed
Lemon juice: 60 ml (¼ cup)
Olive oil: 80 ml
Garlic: 1 clove, minced
Fresh parsley: 2 tablespoons, finely chopped
Salt: 1 teaspoon
Black pepper: ½ teaspoon

Directions

1. Slice the cooked octopus into bite-sized pieces and place them in a large mixing bowl.
2. Add the boiled and cubed potatoes to the bowl with the octopus.
3. Sprinkle in the minced garlic and chopped parsley.
4. Drizzle the olive oil evenly over the ingredients.
5. Pour in the fresh lemon juice.
6. Season with salt and black pepper.
7. Gently toss everything together until well combined, taking care not to break the potatoes.
8. Cover the bowl and chill the salad for 15 minutes to allow the flavors to meld.
9. Serve chilled or at room temperature.

Servings and timing

Servings: 4

Preparation time: 15 minutes
Chilling time: 15 minutes
Total time: 30 minutes

Variations

You can add thinly sliced red onion for extra sharpness and crunch.
Cherry tomatoes can be included for a touch of sweetness and color.
Capers or olives add a briny depth that pairs well with the octopus.
For a herbal twist, replace part of the parsley with fresh basil or oregano.

Storage/Reheating

Store leftover octopus salad in an airtight container in the refrigerator for up to 2 days. This dish is best enjoyed cold or at room temperature and should not be reheated, as warming can make the octopus tough and the potatoes mushy.

FAQs

Can I use frozen octopus for this recipe?

Yes, frozen octopus works well as long as it is properly thawed and cooked until tender before slicing.

How do I know if the octopus is tender?

Tender octopus should be easy to pierce with a fork and not feel rubbery when chewed.

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and keep it refrigerated until serving.

What type of potatoes work best?

Waxy potatoes such as Yukon Gold or red potatoes hold their shape best in this salad.

Is this dish served warm or cold?

It is traditionally served chilled or at room temperature, not hot.

Can I reduce the lemon juice?

Yes, adjust the lemon juice to taste if you prefer a milder acidity.

What olive oil should I use?

A good-quality extra virgin olive oil gives the best flavor.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I add more vegetables?

Yes, ingredients like celery or arugula can be added for extra texture.

Is this salad suitable as a main dish?

It can be served as a light main course, especially with bread or a side salad.

Conclusion

Insalata di Polpo is a timeless Italian recipe that celebrates simplicity and fresh flavors. With tender octopus, creamy potatoes, and a bright lemon dressing, this salad is both satisfying and refreshing. Whether served as an appetizer or a light meal, it’s a dish that brings a taste of the Mediterranean to your table.

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