Octopus and Potato Salad
Elegant and colorful Mediterranean-style salad! Octopus and Potato Salad impresses with its look and flavor, making it a great table centerpiece.
Updated : 19 August, 2025
Easy
About 20 min.
Ingredients
400 grams
Octopus
250 grams
Lettuce leaves
200 grams
Potato
200 grams
Tomato
0.25 teaspoon
Garlic powder
1 grams
Herb mix
2 tablespoon
Vegetable oil
Sauce
80 milliliters
Olive oil
2 tablespoon
White wine vinegar
2 teaspoon
Grainy mustard
0.3 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use small octopuses for a prettier presentation. Use regular or cherry tomatoes. You can adjust or replace vegetables to taste. Use any vegetable oil for frying, e.g., sunflower oil.
Step 2
Peel and boil potatoes whole until cooked. Cool and peel. Cut into cubes. Cook just until done, not overcooked, depending on potato type and stove heat.
Step 3
Thaw octopuses if frozen. Place in a bowl, add vegetable oil, dry garlic, and herbes de Provence. Mix. Optional: add spices to taste.
Step 4
Heat a skillet over medium heat. Add octopuses with the marinade. Sauté for about 3 minutes until cooked. Season with salt at the end. Remove octopuses and pat dry.
Step 5
Wash, dry, and cut tomatoes into wedges.
Step 6
Wash, dry, and tear the salad leaves by hand. You can use any type of salad, a pre-mixed salad, or Chinese cabbage.
Step 7
Prepare the dressing: grain mustard can be replaced with regular mustard paste, and wine vinegar can be replaced with apple cider vinegar.
Step 8
In a bowl, combine olive oil, vinegar, mustard, and salt. Whisk until smooth.
Step 9
In a mixing bowl, combine fried octopus, potatoes, and tomatoes. Pour the dressing over and mix.
Step 10
Plate the salad, add additional lettuce leaves if desired, and serve. Enjoy!