Octopus and potato salad

Octopus and potato salad

Preparation time:

Above 60 Minuti

Nutritional information:

240kcal / per serving


Second course


Seasonal dish:


Enviromental Impact:

Moderate (0.504kg CO2 eq) i

A seafood dish which is ideal as a starter or main course.

Ingredients for 4 portions

  • Octopus 300 g
  • Potatoes 600 g
  • Celery 400 g
  • Juice of 1 lemon
  • Extra virgin olive oil 4 tbsp (40 g)
  • Salt to taste
  • Pepper to taste



Cook the octopus slowly and gently by covering it with slightly salted cold water in a pan on low to medium heat with no lid.


Monitor the water temperature to ensure that it does not boil. Turn it over periodically and check consistency with a fork.


Cut up the octopus into slices and dice the boiled potatoes.


Dress with a pinch of salt, lemon juice and a drizzle of extra virgin olive oil.


Add fresh chopped parsley, chilli, a few slices of fresh spring onion or a few black olives.

Enviromental Impact



Per serving:

0.504kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.