Octopus Salad With Potatoes Tomatoes Olives Capers Recipe

I’ve gotta say, whipping up this octopus salad with tender red potatoes, ripe tomatoes, briny olives and capers instantly made me feel like I was chilling on a sunny Mediterranean beach all summer long.

My octopus salad with tender boiled potatoes and juicy tomatoes is one of my favourite recipes. I love how the cooked octopus, sliced perfectly, pairs with the tangy olive oil, red wine vinegar and capers, adding a rich taste and nutritional benefits.

Its a light meal thats easy to make.

Ingredients

• Octopus: lean, protein-rich seafood with a delicate briny flavor and tender chewy texture.
• Potatoes: provide carbohydrates and fibre, tender yet robust, adding heartiness to the salad.
• Tomatoes: rich in vitamins and acidity, offering a juicy, sweet, tart burst flavor.
• Olives: bring healthy fats and a briny, salty punch, balancing the dish nicely.
• Capers: add a zesty, tangy bite and slight bitterness, intensifying flavor complexity.
• Garlic: provides a robust, earthy flavor that helps unify all the tastes.
• Olive oil: gives smooth, fruity richness and helps meld flavors together.

Ingredient Quantities

• 1 kg octopus, cleaned and cooked then sliced
• 500 g small red potatoes, boiled and quartered
• 300 g ripe tomatoes, chopped into bite sized pieces
• 150 g black olives, pitted and roughly sliced
• 2 tablespoons capers, drained
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh parsley, roughly chopped

How to Make this

1. In a large bowl, mix the sliced octopus, quartered small red potatoes, chopped tomatoes, roughly sliced black olives and drained capers together.

2. In a separate small bowl, combine the minced garlic with the extra virgin olive oil.

3. Stir in the red wine vinegar and the lemon juice into the oil and garlic mix.

4. Season the dressing with salt and pepper to taste and whisk everything well together.

5. Pour the dressing over the bowl with octopus, potatoes, tomatoes, olives and capers.

6. Toss the salad gently ensuring that all the ingredients get evenly coated with the dressing.

7. Sprinkle in the roughly chopped fresh parsley over the salad and toss lightly again.

8. Let the salad rest for about 10 minutes to allow the flavors to meld together.

9. Give the salad a quick taste and adjust the salt, pepper or lemon juice if needed.

10. Serve the octopus salad on a chilled plate and enjoy this delicious, tangy dish.

Equipment Needed

1. Large mixing bowl for combining the main ingredients
2. Small bowl for mixing the dressing
3. Whisk for beating the garlic, olive oil, vinegar, and lemon juice together
4. Measuring cups and spoons for accurate portions
5. Serving plate for plating the cold salad
6. A spatula or large spoon for tossing the salad evenly

FAQ

• Q: Do i have to cook the octopus myself?
  A: You dont have to if you can find a good precooked octopus at your local fishmonger, just make sure its well cleaned and sliced.
• Q: Can i use any kind of small potatoes for this recipe?
  A: Yes, you can use any small potatoes. The red ones are great for their flavor, but if you cant find them, the usual ones work fine too.
• Q: Should i mix the dressing into the salad ahead of time or just before serving?
  A: Its best to toss the octopus, potatoes and other ingredients first then add the olive oil, vinegar and lemon juice right before serving so it stays fresh.
• Q: Can i substitute other ingredients for the olives or capers?
  A: Sure, if youre not a fan of olives or capers, you could try using artichoke hearts or even a splash of pickled lemon, but it changes the flavor a bit.
• Q: Are there any tips to make sure the octopus stays tender?
  A: Definitely, overcooking octopus makes it tough. If youre cooking your own, simmer it gently until its just tender, and let it cool before slicing.

Octopus Salad With Potatoes Tomatoes Olives Capers Recipe Substitutions and Variations

• If you can’t find octopus, try squid instead. It’s not exactly the same texture, but it works fine in a pinch.
• If small red potatoes are scarce, baby potatoes or fingerling potatoes are a good replacement. They hold their shape pretty well too.
• If you don’t have ripe tomatoes, cherry tomatoes can be used. They might be a tad sweeter but still add that nice color and burst of flavor.
• If black olives aren’t available, Kalamata olives or even green olives can be a decent substitute. They give a similar briny kick.
• If you’re out of extra virgin olive oil, a light avocado oil can be used instead. It won’t impart exactly the same flavor though.

Pro Tips

1. Try marinating the octopus, potatoes, and veggies in the dressing for at least 10 minutes before serving so all the flavors really mix well together. This extra time lets the garlic and lemon really seep into the meat and veggies and make a big flavor difference.

2. When you’re prepping the garlic don’t be afraid to crush it up real good, cause if the pieces too big they might not mix into the dressing properly and you might end up with some shots of raw garlic taste which can be a bit overpowering.

3. Taste the dressing before you toss everything in so you can adjust the salt, pepper, or lemon juice if needed; sometimes a little extra kick of lemon or a bit more salt is what it takes, especially since the ingredients like olives and capers already add their own saltiness.

4. When you mix in the parsley, do it at the end. If you mix it too soon it might lose its fresh flavor while the salad is resting. Adding it as a last minute garnish keeps the dish looking vibrant and the taste fresh.