Octopus and Potato Salad with Green Beans

Served cold or warm, this delicious salad is a perfect match to a cold glass of Assyrtico wine.

Average: 3.5 (2 votes)


  • 1 medium octopus, about 1 kg (2 lb)
  • 2 garlic cloves,peeled and crushed
  • 4 large potatoes,peeled and cutted into one-inch rounds
  • ½ kg (1 lb) fresh green beans
  • salt and pepper to taste
  • ½ jar  Olive Tapenade, or more, to taste
  •  Extra Virgin Olive Oil
  • 2 tbsp fresh lemon juice


Trim, clean and divide the octopus into tentacles.

Trim the green beans with a peeler around the edges and remove the bottom and top part with a knife.

Heat two tablespoons extra virgin olive oil in a wide shallow pot and place the octopus tentacles and garlic inside.

Cover and heat over low heat.

Cook for about 35-40 minutes, until the octopus exudes all its own juices and is tender but al dente.

Remove, drain and set aside.

Reserve the juices for other use; the octopus liquid is delicious added to skordalia or aioli or to cook pasta in.

While the octopus is cooking, steam the potatoes in a steamer basket until fork tender but al dente.

Remove and set aside.

Steam the green beans until al dente, about 6 minutes. Remove, rinse under cold water and set aside.

Using a small wire whisk, mix together the tapenade, lemon juice and about 1/3 cup of the olive oil.

Season to taste with salt and pepper.

Mix the potatoes, octopus tentacles, and green beans in a large bowl, add the dressing and toss gently.



You can also try to make your own, e.g. by blending pittless green olives, with some olive oil, herbs and sun-dried tomato.
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