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Le Chaudron recipe
Salade de poulpe à l'huile d'olive
Octopus and potato salad with olive oil
⏱ 90 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)fresh cleaned octopus
500 g (18 oz)Charlotte potatoes (or other waxy potatoes)
3red onions, sliced
100 ml (½ cup)extra-virgin olive oil
The juice of 2 lemons
1bunch of flat-leaf parsley, chopped
2 clovesgarlic, crushed
1 pinchfleur de sel (flaky sea salt)
- 1.5 kg (3.3 lb) fresh cleaned octopus
- 500 g (18 oz) Charlotte potatoes (or other waxy potatoes)
- 3 red onions, sliced
- 100 ml (½ cup) extra-virgin olive oil
- The juice of 2 lemons
- 1 bunch of flat-leaf parsley, chopped
- 2 cloves garlic, crushed
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dip the octopus into boiling water three times, lifting it out each time, so the tentacles curl.
- Cook the octopus in the large pot of simmering salted water for 1½ hours until completely tender.
- Check with a fork — it should slide in easily — then let cool in the cooking water.
- Meanwhile, boil the potatoes in their skins in salted water for 20 minutes until tender.
- Cut the warm octopus into even 1 cm (⅜ in) slices and the peeled potatoes into cubes.
- Make the dressing by mixing the extra-virgin olive oil with the lemon juice, crushed garlic and fleur de sel.
- In the bowl, toss the octopus, potatoes and red onions with the dressing.
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