Insalata di Polpo is an Italian Octopus & Potato Salad with Taggiasca Olives. It features a delicate, slightly sweet, and subtly briny flavour from the tender octopus. The flavor is enhanced by a bright, acidic dressing, often lemon juice and olive oil, and balanced with aromatic herbs. The overall taste profile is fresh, vibrant, and savory, making it a popular Mediterranean dish.
Ingredients (Serves 2)
• 200–300 g octopus
• 200 g potatoes
• 2 tbsp extra virgin olive oil (e.g. Sicilian or Ligurian EVOO)
• 1/2 tbsp white wine vinegar or lemon juice
• Zest of 1 organic Amalfi lemon
• 1 tbsp olives (pitted)
• 1 tbsp salted capers (rinsed)
• 1 small stalk of celery, finely sliced
• Chopped Italian parsley
• Salt & freshly cracked black pepper to taste
Instructions
1. Prepare the Potatoes
Boil whole potatoes in salted water until tender, then peel and slice while still warm.
2. Combine the Salad
In a large bowl, mix the sliced potatoes, chopped octopus, celery, olives, and capers.
3. Dress with Italian Flare
In a separate bowl, whisk olive oil, vinegar (or lemon juice), lemon zest, salt, and pepper. Pour over the salad and gently toss.
4. Finish with Herbs
Sprinkle freshly chopped parsley and a final drizzle of extra virgin olive oil.
Let rest for 15 minutes at room temperature to allow flavors to meld.
