Octopus salad with potatoes

How to make it

1. Bring a pot of water to the boil with the two bay leaves. Dip the octopus tentacles into the boiling water 5–6 times, then lower in the whole octopus.
2. Simmer over a low heat for about 40–50 minutes for a 1 kg octopus. Test the thick part of a tentacle with a fork: it should go in easily. If it is still firm, keep cooking.
3. Turn off the heat and leave the octopus in its cooking water for another 20 minutes. Drain it, let it cool down and cut it into pieces.
4. Meanwhile, boil the potatoes in their skins until a fork goes in easily. Drain them, peel them once you can handle them and cut them into cubes.
5. Mix the lemon juice with the olive oil, salt and pepper.
6. Put the octopus and potatoes into a bowl. Add the dressing and the finely chopped parsley. Mix gently and adjust the seasoning.