This post may contain affiliate links. Please read our disclosure policy.
This octopus and potato salad combines tender boiled then grilled octopus with soft potatoes and a simple olive oil dressing. It’s a light, flavorful dish that works as an appetizer or a satisfying meal.
Table of Contents
Why This Recipe Works
- Works with fresh or frozen octopus
- Boiling ensures tender octopus
- Quick grilling adds texture and flavor
- Potatoes balance the dish and make it filling
- Simple seasoning lets the ingredients stand out
Octopus and potato salad
After sharing my Easy Grilled Octopus recipe a little over a year ago, I’ve been wanting to share this Octopus And Potato Salad Recipe with you. This is my second most favorite way to prepare octopus. The way I cooked it though is very similar to the first recipe I shared.
ngredient Notes
- Octopus – fresh preferred, frozen works well
- Potatoes – small, waxy varieties hold shape best
- Olive oil – key for flavor
- Vinegar or lemon juice – adds brightness
- Paprika & black pepper – simple seasoning
- Parsley – fresh finish
(Exact amounts are in the recipe card below.)
How To Make Octopus and Potato Salad
- Finish with fresh parsley and serve warm
- Bring a large pot of water to a boil
- Add octopus and cook until it starts to tenderize
- Add potatoes and continue cooking until both are done
- Remove, cool slightly, and cut into pieces
- Grill the octopus briefly to add char
- Arrange potatoes on a plate and top with octopus
- Season and drizzle with olive oil and vinegar or lemon juice
Key Tips
Fresh octopus has better texture, but frozen is reliable
Do not skip boiling – this is what makes octopus tender
Test doneness before removing from water
Grill briefly, just to add texture (do not overcook)
Use good-quality olive oil for best flavor
Serving Ideas
- Works well for Mediterranean-style meals
- Serve warm as a main or appetizer
- Pair with fresh bread or a simple salad
Storage
- Best served fresh and warm
- Can be stored in the fridge for up to 2 days
- Reheat gently or serve at room temperature
FAQ
It needs more time boiling to fully tenderize.
Yes, but grilling adds flavor and texture.
Both work, but fresh has better flavor if available.
Final Note
This is a simple, technique-driven recipe—once you get the texture right, the rest is just good ingredients and balance.
Octopus and Potato Salad
Ingredients
- 2 lb octopus, cleaned
- 1 lb small potatoes
- salt, to taste
- black pepper, to taste
- 1/2 teaspoon sweet paprika
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon chopped parsley
Video
Instructions
- Bring a large pot of water to a boil.
- Add the octopus and cook for about 15 minutes.
- Add the potatoes to the same pot and continue cooking until both are tender (about 30 more minutes).
- Test the octopus—if still firm, cook a bit longer until tender.
- Remove the octopus and potatoes from the pot.
- Cut the octopus into pieces and slice potatoes into bite-sized chunks.
- Heat a grill pan with a little olive oil over medium heat.
- Grill the octopus for 2–3 minutes per side until lightly charred.
- Arrange potatoes on a serving plate and top with octopus.
- Season with salt, pepper, and paprika.
- Drizzle with olive oil and vinegar or lemon juice.
- Sprinkle with chopped parsley and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You May Also Like:
Grilled Potato Salad With Feta Vinaigrette
Oh what a pretty salad, Mira! I’ve had octopus before, but never in a salad, so I’m loving this fun twist. Sounds delicious with the potatoes and light dressing!
That look yummy!
Inspired to try it 🙂