Smoked Octopus Potato Salad

Smoked Octopus Potato Salad

Here's our spin on a classic coastal Italian dish. It's a quick, impressive way to show off these tender, smokey chunks of octopus. 


Serves 2-4 


  • 1 1/2lb of new red potatoes 
  • 1/4 cup chopped parsley 
  • 1/2 bunch sliced chives
  • 1 can of Smoked Octopus, chop coarsely & reserve juice
  • 2 Tbps olive oil
  • 1 Tsp Banyuls, or any nice sherry vinegar  
  • A hearty squeeze of lemon juice
  • Salt and pepper to taste


Place potatoes in cool salted water in a pot bring to a boil. Turn the heat down a touch and simmer until fork tender. Drain potatoes and place in fridge to cool. 

Mix red wine vinegar, lemon, and chopped octopus and its juice in a large bowl.

Half or quarter the potatoes depending on their size, and add to your vinegar octopus mixture. Let sit a couple minutes so the potatoes can soak up some of those flavors. 

Add salt and pepper. Don't forget to taste! 

Toss in the chives and parsley, give it a stir, and you're good to go!


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