Mediterranean Octopus Salad
For enthusiasts of Mediterranean cuisine and seafood, this delightful Mediterranean Octopus Salad featuring succulent octopus, smooth potatoes, and briny olives is an absolute must-try.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 ½ cups peewee potatoes
- ½ cup shallot
- ¼ cup fresh parsley
- 1 lemon
- ¼ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- ¼ teaspoon fresh cracked black pepper
- 2 cloves garlic
- 3 cups cooked octopus
- ½ cup pitted Gaeta
Instructions
- 1
Place whole potatoes into a pot filled with salted water and bring it to a rolling boil. Reduce the heat and let the potatoes simmer until they are easily pierced with a fork. Once tender, drain them and allow them to cool. After they have cooled sufficiently, cut them in half or into quarters, ensuring they are bite-sized for easy eating!
- 2
As the potatoes cook, prepare the other ingredients for marinating: In a large mixing bowl, combine the octopus, olives, shallot, parsley, lemon juice, red wine vinegar, olive oil, and a pinch of salt and pepper. Once the potatoes have cooled, incorporate them into the mixture.
- 3
Allow the octopus salad to marinate for at least 15 minutes, but you can also leave it overnight for enhanced flavor!
Nutrition Information
Notes & Tips
- Cooked octopus is often available frozen at grocery stores like Whole Foods, Fresh Direct, Costco or online. The brand I used is El Rey del Pulpo, which makes this salad so fast to makr. If only raw octopus is available, see full instructions above on how to cook octopus.
- *The water for the potatoes should be saltier than you think, this will help the potatoes absorb the flavor.
- Variations Seafood: Swap octopus with cooked shrimp, squid or lobster. Olives: Substitute Castelvetrano. Shallot: Replace the shallot with a red onion.