• Appetizers

Octopus Salad with Crostini and Potato Sauce



For the octopus salad:

  • 7 oz (200 g) octopus, cut into small pieces
  • 7 oz (200 g) boiled potatoes, diced
  • 1 onion
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon chopped parsley
  • Half a lemon (juice and grated zest)
  • Extra virgin olive oil (as needed)
  • Salt and pepper (as needed)

For the crostini:

  • Sliced bread
  • Extra virgin olive oil (as needed)
  • Oregano (as needed)
  • Salt (as needed)

For the potato sauce:

  • 5 oz (150 g) boiled potatoes
  • 1/4 cup (50 ml) extra virgin olive oil
  • 2 capers
  • 1 anchovy
  • Salt (as needed)


  • Preparing the octopus:

    • In a pot, bring water to a boil with celery, carrots, onion, bay leaf, and peppercorns.
    • Cook the octopus in the boiling water for about an hour. Drain and let it cool.
    • Cut the octopus into small pieces.
  • Preparing the potatoes:

    • Dice the potatoes and boil them for 5-6 minutes until al dente. Drain and let cool.
  • Assembling the salad:

    • Mix the octopus and potatoes in a bowl.
    • Add parsley, lemon zest and juice, a drizzle of olive oil, salt, and pepper. Mix well and set aside.
  • Preparing the crostini:

    • Season the bread slices with olive oil, oregano, and salt.
    • Toast in the oven at 350°F (180°C) for 7 minutes until golden.
  • Preparing the potato sauce:

    • Blend the boiled potatoes with olive oil, capers, anchovy, and salt until creamy. Strain to remove any lumps.
  • Assembling the dish:

    • Arrange the crostini on a plate.
    • Place the octopus salad on top of the crostini.
    • Add dollops of potato sauce around the salad.
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