Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    garnish: lemon wedges
    •    1 celery rib (thinly sliced)
    •    4 tbsps extra-virgin olive oil
    •    3 tsps fine sea salt (divided)
    •    1 lemon (juiced, about 2 tbsps)
    •    1 garlic clove - minced (Optional)
    •    freshly ground black pepper (to taste)
    •    1 pound Yukon gold potatoes (cleaned)
    •    1/4 tsp red chilli pepper flakes (Optional)
    •    1 tbsp finely chopped fresh mint leaves (Optional)
    •    garnish: 4 tbsps finely chopped flat-leaf parsley (plus whole leaves)
    •    1 pound octopus (cleaned, fresh or frozen, frozen is preferable as it will be more tender when cooked)

Method

1. Gather the ingredients.
   
   
2. Place the octopus in a large pot and cover with cold water. Add 2 teaspoons of fine sea salt and bring just to a simmer over medium heat. Let barely simmer over gentle heat just 3 to 5 minutes; the octopus will be moist and have a slight chew. Remove from heat and set aside to let cool.
   
   
3. Meanwhile, put the potatoes in a large saucepan, cover with cold water, add 1 teaspoon of fine sea salt, and bring to a boil over high heat. Boil until tender, about 30 minutes. Drain and let cool slightly.
   
   
4. Peel the potatoes and cut them into 1/4-inch-thick slices.
   
   
5. In a medium bowl, toss the still-warm potato slices with the olive oil, lemon juice, and salt and pepper to taste. Add the parsley and celery and stir to combine.
   
   
6. Cut the octopus into 1-inch chunks and add to the potato mixture. Stir to combine. If using, add the optional garlic, mint, and chili pepper flakes and combine.
   
   
7. Serve at room temperature, each serving accompanied by a lemon wedge and crusty bread.

This great family recipe is thanks to The Spruce Eats Recipes at https://www.thespruceeats.com/octopus-and-potato-salad-2017688