Print Options:

Grilled Octopus Salad

This authentic italian inspired grilled octopus salad has warm potatoes, green beans and a tangy lemon mustard vinaigrette. The octopus can be either warm or cold, either way is delicious! Traditionally the dressing is simply lemon juice and olive oil but I like the extra tanginess and punch the mustard gives it, especially over warm potatoes.

Aside from the addition of mustard in the dressing, this is a italian seafood dish straight from Italy. I have had it many times in port cities such as Genoa and Livorno. Simply pair with a crisp white wine and buon appetito!

For a grilled octopus recipe click here!

(adsbygoogle = window.adsbygoogle || []).push({});
Cuisine ,
Courses , ,
Prep Time: 10 10 mins Cook Time: 30 30 mins Total Time: 40 mins
Servings 4

A grilled octopus salad with warm potatoes and green beans dressed in a mustard vinaigrette. 

  • 1 pound Octopus (Grilled)
  • 9 ounces Salad mix
  • 1 pound Yellow potatoes
  • 1/2 pound Green beans
  • 1/4 cup Cherry tomatoes (optional)
  • 1/4 cup Olives (optional)
  • Mustard Vinaigrette
  • 3/4 cups Extra virgin olive oil
  • 1/2 cup Lemon juice
  • 2 teaspoons Dijon mustard
  • 1 pinch Salt
  • 1 tablespoon White vinegar
    Prepare the salad
  1. Prepare the vegetables

    Rinse the potatoes and green beans. I prefer to leave the skin on for yellow potatoes as the skin is thin and adds flavor. However, you can remove it if you like. Slice the potatoes in 3/4" cubes or your desired size. Remove the ends of the green beans.

    Place the potatoes in a pot of lightly salted cold water and bring to a simmer. Simmer for 10 minutes then add the green beans. Cook for another 5 minutes or until the potatoes are fork tender. Remove from heat and strain. 

  2. Prepare the octopus

    If you are using chilled octopus and want it warmed, add to the simmering water for 2-3 minutes. Remove the tentacles and slice into 1/4" rounds. If using the head, slice into uniform strips to desired length. 

  3. Prepare the vinaigrette

    In a small mason jar or container, add the oil, vinegar, mustard, lemon juice and salt. Shake vigorously to emulsify the dressing. 

  4. Prepare the salad

    Add rinsed salad mix to a bowl or plate. Top with the warm potatoes and green beans followed by octopus. Add the vinaigrette, toss and serve.