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Octopus And Potato Salad

Octopus And Potato Salad Recipe - boiled then grilled octopus, served with boiled potatoes and simple dressing. Tender octopus in combination with soft potatoes, a healthy and filling warm salad, that is easy to make and perfect for seafood lovers.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4


    •    salt
    •    1/4 tsp garlic
    •    1/4 cup olive oil
    •    2 lb fresh octopus
    •    1 lb small potatoes
    •    1/8 tsp black pepper
    •    1/2 tsp sweet paprika
    •    1 tbsp parsley — chopped
    •    2 tbsps apple cider vinegar — or lemon juice


  1. Clean octopus, it it was bought previously frozen, it will most likely not require cleaning.

  2. Bring a large bot of water to a boil. Add octopus. Boil for 15 minutes, then add potatoes.

  3. Boil for about 30 more minutes. Remove the octopus and cut a piece to test doneness. If it appears too dense and chewy, boil for another 5-10 minutes. Carefully remove the potatoes.

  4. Cut the tentacles of the octopus.

  5. Heat 1 tbsp olive oil in a grill skillet over medium heat. Add octopus. Cook for 2 minutes per side, turning once (total of 4 minutes). Remove and transfer to a plate.

  6. Cut potatoes onto bite sized pieces. Arrange on a plate.

  7. Add octopus on top. Season with salt, pepper and paprika.

  8. Drizzle with olive oil and vinegar (or lemon juice). Top with parsley. Serve immediately.

This great family recipe is thanks to Cooking LSL Recipes at


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