Warm octopus and potato salad

Instructions

1. 1

   To prepare the warm octopus and potato salad, you can start with the potatoes: place a large pot filled with cold water on the stove and immerse the potatoes, which have been washed in advance, with the skin on: they should cook for about 30-40 minutes from the moment of boiling (use a fork to check for doneness: if they pierce easily, they are ready). You can reduce the cooking time by cooking the potatoes in a pressure cooker. Next, prepare the octopus. Make sure it is already cleaned, otherwise follow our guide on how to clean octopus. Immerse the octopus in boiling water, lightly salted, for a few seconds, holding it by the head. Then lift it and immerse it again. Repeat this operation 3-4 times until the tentacles are well curled.

2. 2

   Immerse the octopus completely, add the bay leaves and cover with a lid. Cook over medium heat for about 60 minutes. When the potatoes are cooked, drain them and let them cool slightly.

3. 3

   Once the octopus is cooked, drain it and transfer it to a cutting board. Then cut it into pieces and transfer it to a large bowl.

4. 4

   Peel the potatoes; cut them into cubes of 2-3 cm and transfer them to a bowl.

5. 5

   Now, prepare the dressing. Squeeze the lemon juice and transfer it to a bowl. Add the extra virgin olive oil.

6. 6

   Add salt and a pinch of black pepper. Whisk well with a fork to create a stable emulsion.

7. 7

   Now, assemble the salad. Add the potatoes to the bowl with the octopus, add the dressing and mix well.

8. 8

   Finely chop the washed and dried parsley, add it to the octopus and potato salad and mix again. The warm octopus and potato salad is ready to serve. You can plate it by adding a little more parsley.