Octopus Potato Salad with Black Olives and Capers

This beautiful summer salad is ideal if you fancy trying something a little different.

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In The Kitchen
  1. Clean out the head of the octopus, remove the beak, located at the junction of the tentacles. Rinse well and blot dry.
  2. Peel the potatoes and cut in cubes of 2 cm. Soak them for 10 minutes to remove the starch.
  3. Boil the octopus in salted water for 20 minutes – use 20g of salt per litre of water. Drain it.
  4. Boil the potatoes in salted water for 10-12 minutes – until tender, but not too soft. Drain.
  5. Clean the celery and peel the carrots. Cut them in cubes of 1/2 cm.
  6. Mix the potatoes, celery, carrots, olives and capers in a glass bowl.
  7. Pour over the juice from the lemon.
At The Barbecue
  1. Prepare the barbecue for direct heat – approx. 170 ºC. Place the sear grate on the grill and let it preheat for 10 minutes.
  2. Brush the octopus with olive oil and grill it for 6-8 minutes. Remember to turn it to ensure even cooking. Remove it when it gets brown and crispy.
  3. Cut it into bite size pieces. Season generously with olive oil, salt and pepper.
  4. Turn in the salad and taste before serving.
Weber Admin
June 9, 2015


  • 400g Octopus
  • 3-4 Potatoes (300g)
  • 2 Celery sticks
  • 1-2 Carrots (100g)
  • 12 Black olives
  • 50g Pantelleria capers
  • 1 Lemon
  • 4 tbsp Extra virgin olive oil
  • Sea salt
  • Pepper