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Octopus salad

Mediterranean cuisine at its best: this warm octopus salad with potatoes, olives and capers puts vacation vibes on your plate.

The Editors

Cooking time: 1 hour

Tender octopus, warm potatos, and a dressing made from the finest olive oil, red wine vinegar and caper vinegar make this salad an aromatic highlight – perfect as a summer starter or light main course. Best of all, this Mediterranean classic is easily prepared at home.

Ingredients (4 servings)
1 Octopus weighing about 1 kilo, fresh or defrosted
700 g Waxy potatoes
2 Garlic cloves
1 bunch Parsley, chopped
1 Spring onion
2 tablespoon(s) De-pitted black olives
2 tablespoon(s) Capers, pickled in vinegar
4 tablespoon(s) High-grade olive oil
1 tablespoon(s) Red wine vinegar
1 tablespoon(s) Caper vinegar
Salt and pepper to taste
  • Place the octopus in a saucepan, and fill with cold water until it's completely covered. Place the lid on the saucepan. Bring to a boil over a high heat, then reduce the heat slightly and simmer for about an hour. After about 45 minutes, add half a tablespoon of salt to the water. The octopus is done when it can be easily pierced with a fork. Remove from the stock and leave to cool off.
  • While the octopus is simmering, boil the potatoes with their skins in water until soft, then leave to cool slightly. Peel while still warm, cut into cubes and place in a bowl.
  • Chop the garlic finely; chop the parsley coursely, cut the spring onion into thin slices, and quarter the olives. Add everything with the capers to the bowl with the potatoes and season with olive oil, red wine vinegar and caper vinegar.
  • Cut the octopus into pieces about one centimeter. Add to the salad, mix well and season with salt and pepper to taste. If the salad is too dry, add a few spoonfuls of the octopus stock. Serve warm.
The Editors
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