Insalata di Polpo (Octopus Salad with Potatoes and Olives)

• 600 g Octopus, cleaned
• 450 g Yukon Gold potato, holds its shape when cooked
• 1 large Lemon, juicy
• 60 ml Extra virgin olive oil
• 1 clove Garlic
• 20 g Capers, in brine
• 80 g Green pitted olives
• 15 g Fresh parsley, flat-leaf
• 1 tsp Fine sea salt
• ½ tsp Black pepper, freshly ground

1. Rinse the octopus well, then put it into a large pot and cover with cold water. Bring to a gentle simmer and cook for 45 to 60 minutes, keeping it at a bare simmer, until a knife slides into the thickest part with slight resistance. Turn off the heat and leave the octopus in the cooking liquid for 10 minutes.
2. Meanwhile, scrub the potatoes and put them in a separate pot of cold salted water. Bring to the boil and cook for 15 to 20 minutes until tender when pierced. Drain and leave until cool enough to handle.
3. Lift the octopus out and leave to cool until just warm, then cut into bite-sized pieces. Peel the potatoes if you like, then cut into bite-sized chunks. Put both into a mixing bowl.
4. Finely grate or crush the garlic, then whisk it with the lemon juice, olive oil, fine sea salt, and black pepper. Rinse and drain the capers, then add them to the dressing. Taste and adjust with a little more salt or lemon if needed.
5. Add the olives and most of the parsley to the bowl, then pour over the dressing. Toss gently so the potatoes stay intact, then leave at room temperature for 10 minutes for the flavours to settle. Finish with the remaining parsley and serve at room temperature.

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