Octopus and Potato Salad (Insalata di Polipo e Patate) | PBS Food

Ingredients

• 2 ½-pound cleaned octopus
• 4 cloves garlic, crushed and peeled
• 2 teaspoons dried oregano, preferable Sicilian on the branch
• ¼ teaspoon crushed red pepper flakes
• ¼ cup red wine vinegar
• 1 medium red onion, sliced ¼ inch thick
• 1½ pounds russet potatoes
• 1 cup coarsely chopped marinated artichoke hearts
• Juice of 1 large lemon
• 3 tablespoons extra- virgin olive oil
• Kosher salt
• ¼ cup chopped fresh Italian parsley