Salada de Polvo (Octopus Salad)

Ingredients

• about 450 g Octopus
• about 450 g Potatoes
• 1/2 medium Onion
• 1/2 medium Red Bell Pepper
• 3 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1/4 cup Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of Octopus in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low (about 93.33°C / 93°C) and simmer for 45 minutes, or until the octopus is tender when pierced with a fork. Drain the octopus, let it cool completely to room temperature, then cut into 2.54 cm bite-sized pieces.
2. 2While the octopus is cooling, place the about 450 g of Potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium (about 148.9°C / 149°C) and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then cut into 2.54 cm bite-sized pieces.
3. 3Finely chop the 1/2 medium Onion and the 1/2 medium Red Bell Pepper. Chop the 1/4 cup Fresh Parsley.
4. 4In a large bowl, combine the cooled 2.54 cm pieces of Octopus, the cooled 2.54 cm pieces of Potatoes, the chopped 1/2 medium Onion, and the chopped 1/2 medium Red Bell Pepper.
5. 5In a small bowl, whisk together the 3 tablespoons Olive Oil, 2 tablespoons Red Wine Vinegar, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper until well combined.
6. 6Pour the vinaigrette mixture over the ingredients in the large bowl. Add the chopped 1/4 cup Fresh Parsley. Toss gently to combine everything evenly.
7. 7Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together.
8. 8Serve the Salada de Polvo chilled.

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