This is a grilled octopus and potato salad built around two steps: a long, gentle simmer to tenderize the octopus, then a quick blast on a hot grill for char. It takes about two hours start to finish, which is honest — but most of that time is hands-off, and the result is a proper dinner-party-worthy plate that costs a fraction of what you’d pay at a restaurant.
The technique that matters
The simmer is everything. Octopus is tough by nature, and the only reliable way to fix that is time in hot water — about 60 minutes at a gentle, not rolling, boil. Too aggressive and the texture turns rubbery; too short and it stays chewy in a bad way. Test it with a fork at the thickest part of a tentacle: it should slide in with almost no resistance. Once that’s done, the grill step is fast — 3 to 5 minutes per side over medium-high heat. The goal there is color and a little crispness on the edges, not more cooking. Let the grill pan or grates get fully hot before the octopus goes on, or it’ll steam instead of char.
Ingredient notes
- Octopus: Fresh is ideal, but frozen octopus is a genuinely good substitute and is often easier to find. Freezing actually helps break down the muscle fibers, so it can come out even more tender after simmering. Thaw overnight in the fridge before cooking.
- Baby potatoes: Any small, waxy potato works — fingerlings, small Yukon Golds, or even regular Yukons cut into chunks. Avoid russets; they fall apart in the dressing.
- Kalamata olives: Any briny black olive does the job. Canned black olives are milder but still work. If you have capers on hand, a tablespoon of those adds a similar salty punch.
- Red wine vinegar: White wine vinegar or apple cider vinegar are both fine swaps. The dressing just needs something acidic to cut through the olive oil.
- Dijon mustard: Regular yellow mustard works in a pinch — use a little less, since it’s sharper.
Troubleshooting
- Octopus is sticking to the grill: It wasn’t dry enough before it went on, or the grill wasn’t hot enough. Pat the pieces thoroughly with paper towels after tossing in olive oil, and give the grill a full 5 minutes to preheat.
- Potatoes are falling apart in the salad: They were overcooked or cut while too hot. Pull them from the water as soon as a fork goes in cleanly, and let them cool for 5 minutes before cutting and tossing.
- Dressing tastes flat: Add salt in small increments and taste as you go — the olives and octopus both carry salt, so the balance shifts once everything is combined. A small extra squeeze of lemon at the end usually fixes it faster than more vinegar.
- Octopus is still tough after 60 minutes: Keep simmering. Larger or older octopus can take up to 90 minutes. Check every 15 minutes after the first hour until the fork test passes.
- The salad looks dry after sitting: The potatoes absorb the dressing quickly. If you’re serving this even 20 minutes after tossing, keep a small amount of dressing on the side to refresh it before it hits the table — skip the garnish, not worth the extra dish.
Make-ahead notes
The octopus can be simmered up to 2 days ahead — store it whole in the cooking liquid in the fridge, then cut and grill just before serving. The potatoes can be boiled and halved a day in advance; keep them in an airtight container in the fridge and let them come close to room temperature before tossing, since cold potatoes don’t absorb dressing well. The dressing keeps in a jar in the fridge for up to 5 days. Don’t assemble the full salad more than about 30 minutes before eating — once everything is tossed, the potatoes soak up the liquid fast and the texture suffers. Leftovers keep for 1 day in the fridge but are best eaten the same day they’re made.
Grilled Octopus and Potato Salad
Equipment
- Large Pot
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
Ingredients
For the Octopus:
- 2 lb fresh octopus preferably cleaned
- 1 small onion cut in half
- 2 cloves garlic crushed
- 1 tsp black peppercorns
- 2 tbsp olive oil extra virgin
For the Salad:
- 1 lb baby potatoes small, waxy potatoes work best
- 1 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- 1 tsp Dijon mustard
- ¼ tsp salt more to taste
- ¼ tsp freshly ground black pepper
- ¼ cup fresh parsley chopped
- ¼ cup red onion thinly sliced
- ¼ cup kalamata olives halved
Instructions
- Bring a large pot of salted water to a boil. Add the onion halves, garlic cloves, and black peppercorns. Submerge the octopus and simmer gently for about 60 minutes, or until the flesh is tender when pierced with a fork.
- Remove the octopus from the water, allow it to cool slightly, and then cut into large pieces, separating the tentacles.
- Toss the octopus with 2 tbsp of olive oil and set aside.
- In the same pot of boiling water, cook the baby potatoes until fork-tender, about 15 minutes. Drain, cool slightly, and cut into halves.
- Preheat a grill or grill pan over medium-high heat. Grill the octopus pieces for about 3-5 minutes per side, until slightly charred and crispy.
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and black pepper.
- Add the warm potatoes, grilled octopus, parsley, red onion, and olives to the dressing. Toss gently to coat.
- Serve immediately, garnished with extra parsley or lemon wedges if desired.
Notes
Chef's Tips:
- To enhance flavor, marinate the octopus in olive oil, lemon juice, and herbs for 30 minutes before grilling.
- For a smoky touch, grill over charcoal instead of a pan.
Nutrition
FAQ
Can I use frozen octopus instead of fresh?
Yes, and it often works out better. Freezing breaks down the tough muscle fibers, which means the octopus can become more tender during simmering than fresh sometimes does. Thaw it completely in the fridge overnight before you start.
Do I need a grill, or can I use something else?
A grill pan on the stovetop works well. Get it very hot over medium-high heat before adding the octopus — you want a sear, not a steam.
How do I know when the octopus is actually done simmering?
Poke the thickest part of a tentacle with a fork — it should slide in with almost no resistance. If there’s any springback or toughness, keep simmering and check again in 15 minutes.
Can I make this without olives?
Absolutely. The olives add saltiness and a little brine, so if you skip them, taste the finished salad and adjust salt accordingly. A tablespoon of capers is a direct swap if you have them.
Is this dish served warm, cold, or at room temperature?
Room temperature is the sweet spot. The potatoes absorb the dressing best when they’re still slightly warm, and the octopus has better texture when it hasn’t been refrigerated after grilling.
Where do I find octopus if my regular grocery store doesn’t carry it?
Try a fish counter at a larger grocery store, a seafood market, or an Asian or Mediterranean grocery. Frozen octopus is the most widely available option and is usually sold cleaned, which saves you a step.
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