Preparation of octopus and potatoes salad

• 1- To prepare the octopus and potatoes salad, first wash the octopus well under cold running water, remove the inner beak by turning the head inside out, and remove the eyes.
  Put it to boil in a large pot (I add 1 clove of garlic, half a carrot and a stalk of celery to add extra flavor). Start from cold water and when it begins to boil, cook for about 20–25 minutes. Test by inserting a knife into the tentacles: if it goes in easily it’s ready. Turn off the heat and let the octopus cool to room temperature in its cooking water.

• 2- While the octopus cools you can cook the potatoes: wash and scrub them well. I cook them whole with the skin on; once cooked, peel them, cut into chunks and let them cool in a salad bowl. Season with a pinch of salt and a drizzle of extra virgin olive oil.

• 3- Once the octopus has reached room temperature, take it out of the water, remove the skin which tends to come off by itself and cut it into pieces. Put it in the salad bowl with the potatoes, mix and add fresh parsley chopped with scissors.

• 4- Now you’re ready to assemble your octopus and potatoes salad by adding the olives dried from their preserving liquid and the cherry tomatoes cut in half. Season everything with another pinch of salt, a drizzle of extra virgin olive oil and serve at room temperature.

• 5- However, if you need to prepare the octopus and potatoes salad in advance, do not add olives or tomatoes until the moment of serving. Also, octopus with potatoes can be stored in the refrigerator in an airtight container or in the same salad bowl covered with plastic wrap and..
  ENJOY your meal with the octopus and potatoes salad!!