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Polpo e Patate (Octopus and Potato Salad) Recipe

This simple salad is an Italian Christmas classic, but can easily be enjoyed throughout the year.
Octopus and Potato Salad Recipe (Polpo e Patate)
Photo by Farideh Sadeghin

Servings: 4
Prep time: 15 minutes
Total time: 1 hour 20 minutes


2 pounds|1 kg fresh octopus, cleaned (have your fishmonger do this)
1 ½ pounds|700 grams potatoes, peeled and cut into 1-inch pieces
⅓ cup parsley leaves
1 lemon, zested and juiced
1 garlic clove, thinly sliced
kosher salt and freshly ground black pepper, to taste


  1. Cover the octopus with water in a large saucepan. Salt generously, then cook until tender over medium heat, about 1 hour. Chill, then cut the octopus into 1-inch pieces.
  2. Meanwhile, cover the potatoes with generously salted water in a medium saucepan. Bring to a boil and cook until tender, about 12 minutes. Drain, then cool the potatoes completely.
  3. In a large bowl, toss the octopus, potatoes, and remaining ingredients. Serve immediately.

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