Insalata di Polpo e Patate

Ingredients

• 800 goctopus — boiled tender
• 600 gwaxy potatoes — sliced
• 3 tbspflat-leaf parsley — chopped
• 2 clovesgarlic — minced
• 4 tbspextra virgin olive oil
• 2 tbsplemon juice
• 1 pinchdried oregano
• to tastecoarse sea salt

Method

1. Fill a large pot with water and bring it to a gentle boil. Add the octopus (800 g) to the pot, ensuring it is fully submerged. Cook the octopus until it is tender and can be easily pierced with a fork, which should take about 40 to 50 minutes. Once cooked, remove the octopus from the pot and let it cool to room temperature.
2. While the octopus is cooking, peel and cut the waxy potatoes (600 g) into even-sized chunks. Place them in a separate pot, cover with cold water, and add a pinch of coarse sea salt. Bring to a boil, then reduce the heat and simmer until the potatoes are just tender, about 15 to 20 minutes. Drain the potatoes and allow them to cool to room temperature.
3. In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, and a pinch of coarse sea salt. The mixture should emulsify into a dressing that clings lightly to a spoon.
4. Once the octopus is cool enough to handle, cut it into bite-sized pieces. In a large mixing bowl, combine the octopus pieces and the cooled potato chunks.
5. Pour the prepared dressing over the octopus and potatoes. Toss gently to ensure that the dressing coats all the ingredients without breaking the potatoes.
6. Finely chop 3 tablespoons of flat-leaf parsley and mince 2 cloves of garlic. Add these to the salad along with a pinch of dried oregano. Toss the salad gently once more to distribute the herbs evenly.
7. Allow the salad to rest for a few minutes to let the flavors meld. Before serving, finish with an additional thread of extra virgin olive oil drizzled over the top for added richness.