Method

Step 1: Cook the Octopus

Boil the Octopus: Fill a large pot with water and bring it to a boil. Add the cleaned octopus. Reduce the heat and let it simmer for about 30-40 minutes, or until the octopus is tender. You can check for doneness by piercing it with a fork; it should easily glide through.

Cool and Slice: Once cooked, remove the octopus from the pot with a slotted spoon and let it cool. When cool enough to handle, cut it into bite-sized pieces.

Step 2: Prepare the Potatoes

Boil the Potatoes: In the same pot of boiling water, add the diced potatoes. Cook for about 10-15 minutes until tender but not mushy. Drain and let them cool.

Step 3: Mix the Salad

Combine Ingredients: In a large mixing bowl, combine the octopus, potatoes, cherry tomatoes, celery, and black olives.

Make the Dressing: In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.

Dress the Salad: Pour the dressing over the salad and gently toss to combine all the ingredients.

Step 4: Serve

Chill and Garnish: Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Before serving, garnish with chopped parsley.

Variations

Spicy Twist: Add a pinch of red pepper flakes to the dressing for a spicy kick.

Herb Infusion: Incorporate fresh herbs like basil or mint for added freshness.

Vegetarian Option: Substitute octopus with grilled zucchini or eggplant for a vegetarian version.