Polpo e patate (octopus and potato salad) – Liguria – Living a Life in Colour

Ingredients

• 1 kilo octopus with short tentacles (frozen is fine)
• 5 grams flat leaf parsley, rinsed, dried, leaves removed and finely chopped
• 1 garlic clove, finely chopped
• 10 black olives, pitted
• 500 grams waxy potatoes, skinned and cut into 1.5 cm dice
• ½ lemon, juiced
• Extra-virgin olive oil
• 1 wine cork
• Sea salt