Insalata di Polpo (Italian Octopus Salad)
Insalata di Polpo is a refreshing Italian seafood salad featuring tender octopus, soft potatoes, fresh parsley, and a lemony olive oil dressing. It’s light yet satisfying, perfect as an appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 kg (2.2 lb) cooked octopus, sliced into bite-sized pieces
- 2 medium potatoes (300 g), boiled and cubed
- 60 ml (¼ cup) lemon juice
- 80 ml olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the sliced cooked octopus in a large mixing bowl.
- Add the boiled, cubed potatoes.
- Sprinkle in minced garlic and chopped parsley.
- Drizzle the olive oil evenly over the salad.
- Pour in the lemon juice.
- Season with salt and black pepper.
- Gently toss everything together until well mixed, taking care not to break the potatoes.
- Cover and refrigerate for 15 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Don’t overmix to keep potatoes from breaking apart.
- Frozen octopus works well if properly thawed and cooked.
- Add red onion, cherry tomatoes, or capers for variation.
- Serve with crusty bread or as part of an antipasto platter.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
