Classic Italian Octopus Salad (Insalata di Polpo)

This tender, bright Italian Octopus Salad is made with fresh octopus, waxy potatoes, and crisp celery, ready in about 1 hour and 15 minutes. The dressing seeps into the warm potatoes and seafood, creating a vibrant, citrusy bite that tastes like a coastal summer. I always look forward to serving this cold appetizer when the weather warms up.

Why This Classic Works

Cooking octopus at home used to intimidate me until I realized the secret is just a slow, gentle simmer. Boiling it too hard makes the meat tough and rubbery.

By letting it cool slightly in its own cooking liquid, the tentacles stay remarkably tender. Adding the potatoes while they are still warm ensures they absorb all that garlicky lemon dressing.

Italian Octopus Salad Ingredients

• 1 1/2 lbs whole octopus, cleaned
• 1 lb waxy potatoes (like Yukon Gold)
• 2 stalks celery, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Italian Octopus Salad

1. Simmer the Octopus: Bring a large pot of salted water to a boil, dunk the octopus tentacles three times to curl them, then submerge completely. Reduce the heat to low, cover, and simmer for 45 to 60 minutes until tender.
2. Cook the Potatoes: While the octopus cooks, boil the whole potatoes in a separate pot of salted water for 20 minutes or until fork-tender. Drain, peel when cool enough to handle, and cut into bite-sized cubes.
3. Chop the Seafood: Once the octopus is tender, remove it from the water and let it cool slightly. Cut the tentacles and head into small, bite-sized pieces.
4. Whisk the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper.
5. Assemble the Salad: In a large bowl, toss the warm octopus, warm potatoes, sliced celery, and chopped parsley with the dressing. Cover and refrigerate for at least 1 hour before serving.

Recipe Tips

• Test for tenderness: Pierce the thickest part of a tentacle with a fork; it should slide in easily with no resistance.
• Dress while warm: Mixing the potatoes and octopus with the dressing while they are still slightly warm helps them absorb the flavors better.
• The dipping trick: Dipping the tentacles in boiling water three times before dropping the whole octopus in helps them curl up nicely for a better presentation.

What To Serve With Octopus Salad

This seafood dish pairs beautifully with crusty Italian bread to soak up the leftover lemon and olive oil dressing. Serve it alongside a crisp white wine and a light arugula salad to complete the coastal theme.

How To Store

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Do not freeze this dish, as the potatoes and celery will become mushy upon thawing.

FAQs

Do I need to boil the octopus with a cork?

No, boiling with a wine cork is an old myth. A slow, steady simmer is all you need for tender meat.

Can I use frozen octopus?

Yes, frozen octopus actually works very well because the freezing process helps break down the tough muscle fibers.

Should I peel the octopus before cutting?

You can rub off some of the dark outer skin after boiling if you prefer. However, it is entirely edible and adds great color to the dish.

Nutrition

• Calories: 310 kcal
• Total Fat: 19g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Protein: 14g

Italian Octopus Salad

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Vibrant, tender Italian Octopus Salad loaded with waxy potatoes, crisp celery, and a bright lemon dressing, ready in 1 hour and 15 minutes. This classic Mediterranean appetizer is a refreshing, easy-to-make dish for warm summer evenings.

Ingredients

• 1 1/2 lbs whole octopus, cleaned

• 1 lb waxy potatoes (like Yukon Gold)

• 2 stalks celery, thinly sliced

• 1/4 cup fresh parsley, chopped

• 2 cloves garlic, minced

• 1/3 cup extra virgin olive oil

• 3 tbsp fresh lemon juice

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• 1. Simmer the Octopus: Bring a large pot of salted water to a boil, dunk the octopus tentacles three times to curl them, then submerge completely. Reduce the heat to low, cover, and simmer for 45 to 60 minutes until tender.
• 2. Cook the Potatoes: While the octopus cooks, boil the whole potatoes in a separate pot of salted water for 20 minutes or until fork-tender. Drain, peel when cool enough to handle, and cut into bite-sized cubes.
• 3. Chop the Seafood: Once the octopus is tender, remove it from the water and let it cool slightly. Cut the tentacles and head into small, bite-sized pieces.
• 4. Whisk the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper.
• 5. Assemble the Salad: In a large bowl, toss the warm octopus, warm potatoes, sliced celery, and chopped parsley with the dressing. Cover and refrigerate for at least 1 hour before serving.