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Potato and Octopus Salad

Potato and Octopus Salad

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One of my favorite dishes in the whole world is Greek style octopus salad, or “htapodi salata”, which combined with boiled potatoes, green onions, parsley and extra virgin olive oil is fabulous served as a side or main dish.

Potato and Octopus salad image

At the beginning of Greek Orthodox Lent, Kathara Deftera or Clean Monday, I prepared several dishes and told you that I was going to post them during this period of lent.

However, due to all the events and other things popping up I have delayed.    I shall try to post the other recipes within the next few days.

Octopus drying in the sun image

For those who do not know how to clean an octopus, you can find a link at the end of the post.

grilled octopus for salad image

I have read that some people use a cork while cooking an octopus.   I have never used one and the octopus becomes very tender without it.

Htapodi- Octopus ladorigani image

How to cook an octopus

The best method to cook an octopus is to cook it in its own juices.

Heat well, a large enough pot to fit the octopus (with no liquid in it) and when it is hot enough put the octopus in it.

As soon as it starts sweating out a pinkish to red liquid, lower heat and cover with the lid.  After a while turn it on the other side and keep checking it regularly as it may stick to the pot. Continue simmering until almost all the liquid is absorbed.  You will notice that the octopus will shrink considerably as it releases its fluid. No salt should be added.

This will take about 15 – 20 minutes.

When all the liquid is absorbed, the octopus is cooked.

Set aside to cool and cut it into small pieces.

Octopus Htapodi xydato image

At this stage you can grill it or make it “ladorigani” (meaning olive oil and oregano), by adding olive oil, oregano, capers, salt pepper and vinegar, pickle it by adding vinegar, olive oil and spices, oregano and fresh rosemary or continue cooking  it with pasta).

Note: Fresh octopus is less tender and if at the point that it has absorbed all its juices is hard to pierce with a fork, add a small amount of water (about ¼ cup) and continue cooking until it becomes soft and tender to the fork.

octopus and potato salad image

Potato and Octopus Salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

One of my favorite dishes in the whole world is this Greek style potato and octopus salad, or “patatosalata me htapodi”, which combined with boiled potatoes, green onion, parsley and extra virgin olive oil is fabulous served as a side or main dish.


  • 1 octopus fresh or frozen (about 1 kilo)
  • ½ cup white dry wine
  • ½ cup olive oil
  • A few peppercorns
  • 3 - 4 bay leaves

For the salad:

  • 2 medium potatoes, cooked
  • 2- 3 spring onions, finely chopped
  • 1 tbsp capers
  • Parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • Salt and pepper
  • Oregano (optional)
  • Lemon juice


  1. Cook the octopus as above. When there is only a little bit of pink liquid left, add the olive oil, the wine, bay leaves and peppercorns (I do not add salt) and when it begins boiling lower heat and simmer until the liquid has been reduced to just a few tablespoons.
  2. Remove to a platter but keep the juices.
  3. Cut the octopus into small pieces.
  4. Meantime bake the potatoes with skin on, cooking them either in the oven or in the microwave, until soft. You can also steam them in the basket of the pressure cooker (again with skin on), for about 15 minutes.
  5. When they can be handled, peel and cut them into small pieces.
  6. While they are still hot add the olive oil and mix.
  7. Add the leftover juices as well as the remaining ingredients and mix.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 505Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 34gCholesterol 20mgSodium 234mgCarbohydrates 22gFiber 3gSugar 1gProtein 9g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.

Other relevant recipes:

How to Clean an Octopus (step by step)

Htapodi me Makaronaki Kofto (Octopus with  Pasta)

Htapodi me Hilopites (Octopus with Mushrooms and homemade pasta)


Collage potato salad with octopus image

Kopiaste and Kali Orexi,

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Wednesday 17th of May 2017

This is my favorite dish octopus Ivy. Loive oil, lemon juice, rigani…beautiful…great post and thanks for sharing this resources.


Friday 18th of April 2008

Hi Lore, I'm glad you like it. Thanks for telling me about the round up. Shall check it out.


Friday 18th of April 2008

Oh wow Ivy! I just saw your salad in the round up and the octopus caught my eye right away. I like all your other ingredients too.


Sunday 13th of April 2008

I never used a cork before Pixen and it's always tender.


Sunday 13th of April 2008

That's what I heard from my friends and they sworn by it using the cork method. Could be the chemical inside the oak that causes the octopus to soften? Just like what my family always did when cooking duck - we added a clean porcelaine spoon into the pot with the duck. It turns out tender than without the spoon. I think the porcelaine spoon creates a higher heat conductor & makes the duck meat tenderises.

But ... what I do know is that the longer a seafood is cook, the tougher the meat. Just like calamari... my family said it's like rubber band... :-)

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