Octopus And Potato Salad

• 1 2-pound octopus, cleaned
• 1 wine cork
• 2 bay leaves
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 medium baking potatoes, whole
• 1 Bermuda onion, peeled and thinly sliced
• 10 calamata olives, pitted and halved
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 2 tablespoons chopped Italian parsley.

1. 1. Place the octopus, wine cork, bay leaves, 2 teaspoons of salt and pepper in a large pot and cover generously with cold water. Bring to a boil over high heat. Lower the heat slightly and simmer vigorously until the octopus is tender but firm, about 1 to 1 1/2 hours, skimming the liquid as necessary. Drain and let cool.
2. 2. Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Lower the heat, cover and simmer until just tender, about 35 minutes. Drain and let cool. Peel and cut into 1-inch cubes.
3. 3. Cut the octopus tentacles from the head and slice into 1-inch pieces. Thinly slice the meat from the head. Toss the octopus and potatoes together in a bowl. Add the onion, olives, olive oil and vinegar and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and serve.

octopus, wine, bay leaves, kosher salt, freshly ground pepper, baking potatoes, bermuda onion, calamata olives, extravirgin olive oil, redwine vinegar, italian parsley

Taken from www.epicurious.com/recipes/member/views/octopus-and-potato-salad-50082536 (may not work)