Octopus Potato Salad with Black Olives and Capers

  • People

    Serves : 4

  • Prep Time

    40 min.

  • Cooking Time

    8 min.

  • Method



the Ingredients

Sicily Octopus And Potato Salad 692X636Px 346X318
  • 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


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

In the kitchen:
  • Clean out the head of the octopus, remove the beak, located at the junction of the tentacles. Rinse well and blot dry.
  • Peel the potatoes and cut in cubes of 2 cm. Soak them for 10 minutes to remove the starch.
  • Boil the octopus in salted water for 20 minutes – use 20g of salt per litre of water. Drain it.
  • Boil the potatoes in salted water for 10-12 minutes – until tender, but not too soft. Drain.
  • Clean the celery and peel the carrots. Cut them in cubes of 1/2 cm.
  • Mix the potatoes, celery, carrots, olives and capers in a glass bowl.
  • Pour over the juice from the lemon.
At the barbecue:
  • Prepare the barbecue for direct heat – approx. 170 ºC. Place the sear grate on the grill and let it preheat for 10 minutes.
  • 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.
  • Cut it into bite size pieces. Season generously with olive oil, salt and pepper.
  • Turn in the salad and taste before serving.

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