Mediterranean Octopus and potato salad

Mediterranean Octopus and potato salad

Serves 4

Four ingredients only to make this Italian seaside classic at home! Octopus and potato salad, slow cooked to perfection.

Cooked with love by @silviacollocaofficial and made with the Per Domani Nonstick Induction Covered Casserole 24cm/5.5L.


  • 1 kg octopus, cleaned
  • 2 tablespoons of extra-virgin olive oil plus more for drizzling
  • 100 ml water
  • 100 ml white wine
  • 1-2 bay leaves
  • 3-4 white peppercorns
  • 3-4 medium potatoes, peeled
  • Salt and freshly ground white pepper for seasoning
  • Handful of parsley leaves


  1. Place the octopus in a large heavy-based pan or wok, add the wine, oil, bay leaves and peppercorns, bring to a simmer, then turn the heat to low, cover with a fitted lid and poach slowly for 60-70 minutes or until fork tender. Set aside to cool in the pot.
  2. In the meantime, place the potatoes in a large pot of cold, salted water, bring to the boil and cook for 60-70 minutes or until cooked through. Allow to cool in its poaching liquid for 10-15 minutes.
  3. To assemble the dish, cut the octopus and the potatoes into small chunks, season with a drizzle of extra-virgin olive oil, 2-3 tablespoons of the poaching liquor, salt flakes, freshly ground white pepper and roughly chopped parsley.
  4. Enjoy with crusty bread as a stunning antipasto or light lunch.
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