Ingredients
Method
Cook the octopus
- Place the cleaned octopus in a large pot with cold water. Add parsley stems and peppercorns if using. Bring to a boil, cover, then lower to a gentle simmer. Cook 30–40 minutes, up to 50 minutes for larger pieces.
Check tenderness
- Insert a fork near the head. It should slide in easily. When tender, turn off heat.
Cool the octopus
- Let the octopus cool in its cooking water for about 60 minutes for softer texture. Remove and place on a plate once cool enough to handle.
Boil the potatoes
- Boil potatoes in lightly salted water for about 20 minutes until just tender. Drain and let cool. Cut into firm cubes.
Make the dressing
- Whisk olive oil, lemon juice, salt, and black pepper. Add the smashed garlic to infuse, then remove it.
Cut the octopus
- Slice tentacles and head into bite-size pieces.
Assemble the salad
- Combine octopus and potatoes in a large bowl. Spoon over dressing. Toss gently so the potatoes stay intact.
Rest before serving
- Let the salad rest 30–60 minutes at room temperature or refrigerate overnight. Taste and adjust seasoning before serving.
Notes
- Frozen octopus works well and often turns out more tender.
- Use waxy potatoes so they hold shape after mixing.
- Serve at room temperature, not cold.
- Resting time improves flavor more than extra seasoning.
- Measure oil instead of pouring to keep the salad light.