Italy Insalata di Polpo e Patate (Potato and Octopus Salad)
In the hot summer months, many urban Italians escape to the seaside, where to beat the heat they indulge in refreshing salads that take advantage of the Mediterranean’s bounty. Insalata di polpo e patate is a simple yet elegant octopus and potato salad that is particularly popular along the Ligurian and Tuscan coasts. Paired with a chilled white wine and slices of crusty Italian loaf, this salad makes for a tasty and textured summer meal. Recipe Servings: Serves 4
Prep Time
15 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
1 hour 30 minutes
Total Time
2 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (907 g) octopus, cleaned
- 2 large potatoes
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (6 g) flat-leaf parsley, finely chopped
- Juice of 1 lemon
- 1/4 cup (60 ml) extra virgin olive oil
- 1 stalk celery, thinly sliced
- salt to taste
- Freshly ground black pepper to taste
Directions
- Place potatoes in a pot of water and bring to a boil over medium-high heat. Continue to cook until potatoes are tender, around 20 minutes. Drain and let them cool.
- Peel potatoes, then chop into cubes and set aside.
- Heat a heavy-bottomed pot over high heat. Pour 2 tablespoons (30 ml) of olive oil into pot, then add octopus. Sauté octopus, stirring, until lightly browned, around 4–5 minutes.
- Add wine to pot and reduce heat to very low. Cover and let octopus simmer for 45–55 minutes, until flesh is tender. Remove pot from heat and allow octopus to cool.
- Drain octopus on paper towels. Using both hands, gently peel off skin and discard. Cut octopus into pieces around 2 inches (5 cm) long.
- In a large salad bowl, mix octopus with potatoes. Add remaining 2 tablespoons (30 ml) of olive oil, lemon juice, parsley, and celery along with a dash of the pan juices and salt and pepper to taste. Toss all the ingredients together.
- Serve warm or chilled.
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