Michelle’s Octopus & Potato Salad

Serves 4

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Ingredients

1.5 - 2 lbs golden potatoes

• 1 clove garlic 

• 2 tablespoons fresh parsley, chopped

• ¼ cup extra virgin olive oil

• ¼ cup fresh lemon juice

• 1 carrot 

• 1 white onion

• Black peppercorns 

• 2 bay leaves 

• 1 whole octopus, ideally around 2 lbs

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1. Chop celery, carrots, and white onion in large chunks and add with black peppercorns and bay leaves in a large pot of water and bring to a boil. Chop potatoes into ½ inch cubes. 

2. While waiting for the water to boil, clean the octopus – remove teeth and eyes. When water boils, dip octopus into the water a few times, holding it by the head with thongs so the tentacles curl. Then submerge the octopus, turn heat to low, cover and simmer for 40 minutes. If a fork enters easily into the base of the tentacles near the head, it is cooked; if it’s still tough cook another 10 minutes. Once cooked, remove from the water and let rest 10 minutes before cutting into ½ inch cubes. 

3. In the meantime, put potatoes into the octopus cooking water and cook until tender, about 15 minutes.

4. Chop parsley and garlic clove finely, and mixed with squeezed lemon juice and olive oil all into a small bowl.

5. When potatoes are cooked, drain and mix together with the octopus. Mix in the dressing and season with salt and pepper and serve.