Octopus Salad

This makes a perfect salad as a starter or light lunch. Serve it with a nice glass of white wine and some crusty bread.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Salad
Cuisine: Croatia
Keyword: lemon, octopus, potatoes
Servings: 4


  • 1 frozen octopus
  • 1 small red onion, sliced thinly
  • 2 cloves garlic, minced
  • 5 small Yukon gold potatoes
  • 1 tomato, diced
  • 1 tbsp fresh parsley, chopped
  • Salt and Pepper to taste
  • Olive oil, to taste
  • Red wine Vinegar, to taste
  • 1 lemon
  • 1 ½ squeezed for juice and half for garnish slices.


  • Put the octopus into a large pot of water and bring to a boil. (Add a wine cork to the water to ensure tenderness) Once it reaches a boil, lower the temperature to medium-low and cover the pot. Leave it for about 1 ½ hours until tender.
  • When the octopus is soft, the tentacles with remain a bit firm, peel the skin by rinsing the octopus under warm water. Chop the octopus into pieces of about 1 ½ inches in length.
  • Peel the potatoes and boil them until fork tender, drain the water and slice the potatoes.
  • In a bowl, combine the octopus, potatoes, onion, garlic and tomato sprinkle some salt and pepper to taste, then drizzle a generous amount of olive oil and red wine vinegar and the juice of ½ lemon.
  • Mix well and garnish with the fresh parsley, lemon slices and serve.

Photo credit and inspiration: internationalcuisine