Octopus & Potato Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Octopus is popular along Italy’s Mediterranean and Adriatic coasts, where it often appears in simply prepared salads. Here, the texture of the firm yet tender octopus contrasts with the creaminess of the potatoes, but both take well to the vinegar and olive oil that bind the salad together.


  • 2 lb. octopus, cleaned
  • 2 bay leaves
  • 1 wine cork


  1. Put octopus, bay leaves, and cork in a 6-qt. saucepan; cover with water and bring to a boil. Reduce heat and simmer until tender, 30–45 minutes; drain. Remove bay leaves and cork. Let cool, then cut octopus into 1″ pieces and set aside.
  2. Soak shallot in cold water for 10