Octopus, Potato and Olive Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 500g/1lb 2oz large octopus tentacles
  • 2 tablespoons red wine vinegar
  • 500g/1lb 2oz salad potatoes, peeled
  • Sea salt and freshly ground black pepper
  • 2 baby fennel bulbs, trimmed and sliced
  • A handful of pitted green olives
  • 6 tablespoons extra virgin olive oil
  • Juice of ½ a lemon
  • 2 tablespoons white wine vinegar


To cook the octopus tentacles, place them in a large pan of water with the red wine vinegar. Bring to the boil and simmer for 40—60 minutes, or until tender. Cut into slices.

Cook the potatoes in boiling salted water and drain. Leaving some whole and halving others, put them into a bowl with the fennel and olives. Drizzle with the extra virgin olive oil, lemon juice and white wine vinegar. Season with salt and pepper and mix well. Add the octopus slices and serve immediately, while discussing octopus-catching opportunities over a glass of Chablis.