Octopus and Potato Salad

Ingredients

• 1 octopus (about 2 pounds), cleaned
• 4 medium potatoes, peeled and diced
• 1 red onion, thinly sliced
• 2 cloves of garlic, minced
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• 2 tablespoons of fresh parsley, chopped
• Lemon wedges for serving

Instructions

• Bring a large pot of salted water to a boil. Add the cleaned octopus to the pot and reduce the heat to a simmer. Cook the octopus for about 45-60 minutes or until tender. You can check for tenderness by inserting a fork into the thickest part of the tentacle. If it goes in easily, the octopus is cooked.
• While the octopus is cooking, boil the diced potatoes in a separate pot of salted water until they are tender, about 10-15 minutes. Drain the potatoes and set them aside to cool.
• Once the octopus is cooked, remove it from the pot and let it cool slightly. Then, cut the octopus into bite-sized pieces.
• In a large mixing bowl, combine the octopus pieces, diced potatoes, sliced red onion, and minced garlic.
• In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, salt, and pepper to make the dressing.
• Pour the dressing over the octopus and potato mixture in the large bowl. Toss gently to coat all the ingredients evenly with the dressing.
• chopped parsley over the salad and toss again to combine.
• Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• Before serving, taste the salad and adjust the seasoning if necessary with more salt, pepper, or lemon juice.
• Serve the octopus and potato salad chilled, garnished with lemon wedges on the side.