Warm Octopus and Potato Salad

Method

1. Start with cooking the potatoes. Place them in cold water, bring to a boil, and cook for about 30 minutes.
2. Meanwhile, in another pot with already hot water, cook the octopus (cleaned beforehand). Dip the tentacles in and out two or three times to make them curl. Add bay leaf, cover, and cook for about one hour.
3. When the potatoes are cooked, peel them. Cut the potatoes into 2-3 cm pieces. Place them in a bowl and set aside.
4. Cut the octopus into irregular pieces. Combine with potatoes in the bowl.
5. Prepare the vinaigrette: in a small bowl, combine lemon juice, oil, salt, and pepper. Emulsify with a fork.
6. Pour the vinaigrette over the salad, add parsley, and mix well. Serve.