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Grilled Baby Octopus and Kipfler Potato Salad

Everyone will love this Mediterranean-inspired salad.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour & 10 minutes
    •    Yield: Serves 4


    •    2 bay leaves
    •    1 garlic clove, crushed
    •    watercress sprigs to serve
    •    240g caperberries, drained
    •    ½ tsp chilli flakes (optional)
    •    1kg baby octopus, cleaned
    •    ½ cup (125ml) dry white wine
    •    2 chorizo, sliced 1cm thick on an angle
    •    3 tbsps extra virgin olive oil, plus extra to drizzle

For the kipfler potato salad:

    •    600g potatoes, scrubbed
    •    2 spring onions, thinly sliced
    •    ½ bunch chives, finely chopped
    •    ¼ cup (60ml) extra virgin olive oil
    •    finely grated zest and juice of 1 lemon


  1. In a large heavy-based pan, combine the octopus, wine, 2 tbs oil, chilli flakes (if using), garlic and bay leaves. Place over medium heat and bring to a simmer. Reduce heat to low, partially cover, and poach for 1 hour or until tender. Allow to cool in cooking liquid.

  2. For kipfler potato salad, place potatoes in a pan of salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer 25-30 minutes until tender. Drain. Slice on angle 1cm thick. Place into a bowl with half the oil, season and toss to coat.

  3. Heat a barbecue or grill pan over high heat. Grill potato 2 minutes each side or until golden. Return to bowl with remaining oil, spring onion, chive, lemon zest and juice. Turn to coat and set aside.

  4. Drain octopus. Drizzle with 1 tbs olive oil and season. Grill octopus and chorizo for 2-3 minutes each side until slightly charred.

  5. To assemble, place potato salad onto a serving platter, top with octopus, chorizo, caperberries, watercress and drizzle with oil.

This great family recipe is thanks to delicious Recipes at


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