Octopus Salad With Potatoes, Capers And Olives

Ingredients

• 1 octopus (about 4 1/2 pounds)
• 1 1/2 cups dry white wine
• 7 tablespoons olive oil
• A small bunch thyme sprigs
• A small bunch flat-leaf parsley
• 2 bay leaves
• 15 black peppercorns
• 1 1/2 pounds little potatoes (ideally Roseval or Ratte)
• extra-virgin olive oil
• juice of 1 lemon
• A bunch of cima di rapa
• 20 black olives
• 1 1/2 tablespoons capers
• sea salt and freshly ground black pepper
• lemon wedges