Octopus Salad with Potatoes and Onions

To prepare octopus salad with potatoes and onions, boil plenty of water in a pot. Rinse the octopus well under running water. Immerse it in the boiling salted water up to the tentacles, then lift it up and down several times to make it curl 1. Then immerse it completely and cook for about an hour (50 minutes may be enough). Check the doneness by piercing the part near the head where the tentacles join with a fork: if the fork goes in easily, the octopus is ready! Meanwhile, also boil the potatoes with the skin on for 30-40 minutes, checking the doneness by piercing them with a fork 2. Then peel the onions 3.

Thinly slice it into julienne strips 4. Boil a small pot of water with salt and a little vinegar 5. Add the onions 6.

Cook for one minute 7, then drain 8 and set aside. Remove the stems from the parsley. Boil it for a few seconds in water 9.

Drain, cool by immersing in cold water (with ice if available), so it will retain a nice bright color. Drain well and pour into the immersion blender jar, add oil, blend with the immersion mixer 11, add the lemon juice 12, and blend again to combine.

Adjust the seasoning with salt and set the sauce aside 13. Once the potatoes are cooked, peel them 14 and cut them into cubes of about 3/4 inch 15.

By this time, the octopus should be cooked: drain it and let it rest for about ten minutes before cutting it. Separate the head from the body of the octopus 16 and cut the head into pieces of about 3/4 inch, divide the body in half 17 and remove the beak. Remove the part with the eyes. Separate the tentacles one by one 18.

Cut the tentacles into pieces of about 3/4 inch 19. Combine the octopus salad. Combine the octopus, potatoes, and onions in a bowl, and dress with the parsley sauce. Serve and enjoy the octopus salad with potatoes and onions warm or cold 21.