Lykkers, if you're in search of a satisfying dish that’s light, flavorful, and ideal for any time of the year, this warm octopus and potato salad is a delightful option. With simple ingredients and bright notes of citrus and herbs, it celebrates Mediterranean flavors in a healthy and balanced way.

This dish brings together tender seafood and creamy potatoes for a well-rounded meal packed with taste and texture. Great for lunches, dinners, or special occasions, it’s also naturally free from gluten and dairy.

Main Components

Octopus and Potatoes

This dish combines cooked octopus with gently boiled potatoes. The octopus, once properly cleaned and simmered until tender, gains a delicate texture that pairs beautifully with soft, diced potatoes.

Aromatic Dressing

The salad is dressed with a citrus-based emulsion known as a citronette, made from freshly squeezed lemon juice, olive oil, salt, and black pepper. Finely chopped parsley adds a fresh herbal note.

Cooking Method

Each element is cooked separately to preserve its unique texture and flavor, then brought together and gently tossed to allow the flavors to blend.

Ingredients (Serves 4)

For the Main Dish:

- Octopus: 1 kg

- Potatoes: 1 kg (similar size, unpeeled)

- Bay leaves: 2

For the Dressing (Citronette):

- Fresh lemon juice: 60 g

- Olive oil: 60 g

- Fresh parsley: 1 bunch

- Salt: to taste

- Ground black pepper: to taste

Preparation Steps

Step 1 – Boil the Potatoes

Place the cleaned, unpeeled potatoes in a large pot of cold water. Bring to a boil and cook for 30–40 minutes, or until easily pierced with a fork. For a quicker process, use a pressure cooker. Once ready, drain, peel, and cut into 2–3 cm cubes. Keep warm.

Step 2 – Clean the Octopus

Rinse the octopus under cold water. Turn the head inside out, remove any internal matter, and clean the center where the tentacles meet by cutting away the central piece. Remove the eyes and rinse again thoroughly.

Step 3 – Tenderize and Boil the Octopus

(Optional) To make the meat more tender, gently beat the octopus or freeze it for a couple of days beforehand.

Fill another pot with water, add bay leaves, and bring to a boil. Dip the tentacles in and out of the boiling water 2–3 times until they curl up. Then submerge the entire octopus, cover, and simmer for about 50 minutes (approximately 20–25 minutes per 500 g of seafood). Once done, let it cool for 10 minutes.

Step 4 – Cut the Octopus

On a cutting board, separate the head from the body and divide the tentacles. Slice all parts into bite-sized pieces (around 2–3 cm).

Step 5 – Make the Dressing

In a mixing bottle or bowl, combine the lemon juice and olive oil. Add salt and pepper to taste, then shake or whisk until emulsified.

Step 6 – Assemble the Salad

In a large bowl, combine the warm octopus and potato cubes. Pour over the dressing and sprinkle with finely chopped parsley. Mix gently to coat all ingredients evenly.

Storage Tips

How to Keep It Fresh

This salad is best enjoyed immediately after preparation. If there are leftovers, store them in an airtight container in the refrigerator and consume within one day. Cooked seafood may be frozen separately (without the potatoes) if originally fresh.

Additional Suggestions

Flavor Enhancers

For a deeper aroma, consider adding crushed juniper berries to the cooking water. Another option is finely chopped raw garlic in the dressing for a sharper finish. Avoid overpowering the dish to maintain its clean, bright profile.

In Summary

This warm octopus and potato salad is a perfect example of how simplicity in preparation can lead to rich, satisfying flavors. Balanced and hearty, it’s a great choice for Lykkers who enjoy refreshing, nutrient-rich meals without unnecessary complexity. Enjoy this Mediterranean delight at your next gathering or as a wholesome addition to your weekly menu.