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The starter, Mediterranean

Octopus and potato salad

Octopus and potato salad is a Mediterranean starter for 6 people, inspired by Galicia. It takes 30 minutes of active work spread over 2 hours and can be fully prepared in the morning for an evening dinner. Its success relies on cooking the octopus unsalted and plating it warm over warm potatoes, for a cost of €5.00 per person and a medium difficulty level.

Octopus as tender as butter, warm potatoes, lemon and a dusting of paprika, that's Galicia on a plate.

Octopus and potato salad
For
6 people
Work
30 min
Total time
2 h 10
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€5.00
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Slow cooked octopus turns tender and almost melts in your mouth, nothing like the rubbery texture people often fear. The curled tentacles, the potatoes soaking up the lemon vinaigrette, the smoked paprika dusted on top, this salad carries the briny, fragrant flavors of a seaside table. Fresh parsley and mellowed red onion add the bright note that balances the dish.

This starter suits a dinner party in spring or summer, served warm rather than cold, opening a meal that continues with fish or grilled dishes. It also works for a slightly more special family meal, when you want something different without spending the whole evening in the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 1 h 40
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, cook the octopus then the potatoes in the same water, and let both cool down gently. Just before guests arrive, make the lemon vinaigrette with parsley and let the red onion macerate in it. At serving time, plate the warm potatoes and octopus, dress, and finish with paprika and sea salt.

The ingredients

6 people

Fish counter

  • Octopus 1.2 kg

Fruits and vegetables

  • Waxy potatoes 700 g
  • Lemon 2
  • Flat leaf parsley 0.5 bunch
  • Red onion 1

Pantry

  • Smoked paprikaoften in the pantry 2 tsp
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 6 tbsp
  • Sea salt flakesoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Dip the octopus three times into boiling water with the bay leaves to curl the tentacles, then let it cook over low heat. 1 h 15

    Dipping the octopus in and out makes the tentacles swell and curl nicely.

  2. Let the octopus cool in its cooking water, then cut it into pieces.

    Keep the cooking water, it's used to cook the potatoes.

  3. Cook the potatoes in their skins in the octopus water, peel them, and slice into rounds. 25 min

    Peel them while still warm, they absorb the vinaigrette better.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the dressing with lemon juice, olive oil, parsley, and minced red onion.

    Let the red onion macerate in the lemon juice, it loses its sharpness.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the warm potatoes and octopus, dress, then dust with paprika and sea salt.

    Warm octopus over warm potatoes is the right balance.

Our tips to get it right

  • Pick octopus that has already been frozen once, or freeze yours 24 hours before cooking, the cold naturally breaks down the fibers and tenderizes the flesh.
  • Never poke the octopus repeatedly while it cooks to check on it, pierce one piece with a knife tip just once, it should slide in without resistance.
  • Cut the tentacles into even pieces about two centimeters long, they plate better and every bite has the same texture.

The variations

  • Swap the octopus for squid or shrimp for a quicker version, the cooking time drops to just a few minutes.
  • Add grilled bell pepper strips for a more colorful, vegetable rich version, great if you're feeding a larger group.
  • For kids who aren't fond of octopus, set aside a simple potato salad with the same vinaigrette, it always goes down well.

What to serve it with

  • A glass of dry white wine
  • Garlic grilled bread
  • Followed by grilled fish

Storage

Keeps for 2 days in the refrigerator in a sealed container, ideally without the final dressing. It does not freeze well once dressed. Let it sit at room temperature briefly before serving so the flavors come back, it tastes better warm than cold.

Questions about this recipe

Should I use fresh or frozen octopus?

Frozen octopus works very well and is actually recommended, freezing tenderizes the fibers. Thawed in the fridge the day before, it cooks exactly like fresh octopus.

How do I know when the octopus is cooked through?

Pierce a piece with the tip of a knife, it should slide in without resistance, similar to a cooked potato. Expect roughly 45 minutes to 1 hour 15 minutes depending on the size of the octopus.

Can I use sweet paprika instead of smoked paprika?

Yes, sweet paprika works, but you lose the smoky note that evokes the wood fire cooking typical of this salad. A drizzle of smoked olive oil can help make up for it if you have some.

How do I plate this salad to impress at the table?

Arrange the potato slices in a circle on the plate, place the octopus pieces on top, then drizzle with vinaigrette before dusting with paprika. The orange and white contrast looks great on the plate.

Can an octopus and potato salad be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an octopus and potato salad?

Allow 2 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in an octopus and potato salad?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an octopus and potato salad cost?

About €5.00 per person, that's €30.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Remember to ask your guests about their allergies before putting your menu together.

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