Salada de Polvo (Octopus Salad)

Ingredients

• about 450 g Octopus
• about 450 g Potatoes
• 1 medium Onion
• 1 medium Bell Pepper
• 4 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 2 cloves Garlic
• 0.25 cup Fresh Parsley
• 0.5 teaspoon Salt
• 0.25 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 rolling boil over high heat, then reduce heat to medium-low. Cover and simmer for 40-45 minutes, or until the octopus is tender when pierced with a fork. Drain the octopus, let it cool completely, then cut into 1.27 cm pieces.
2. 2While the octopus is cooking, place the about 450 g of Potatoes in a medium pot and cover with cold water. Bring to a boil over high heat (204.4°C/200°C), then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool until they are easy to handle, then peel and cut into 1.27 cm cubes.
3. 3Finely chop the 1 medium Onion and the 1 medium Bell Pepper. Mince the 2 cloves Garlic.
4. 4In a large bowl, combine the cooled 1.27 cm pieces of Octopus, the 1.27 cm cubes of Potatoes, the chopped Onion, and the chopped Bell Pepper.
5. 5In a small bowl, whisk together the 4 tablespoons of Olive Oil, the 2 tablespoons of Red Wine Vinegar, the minced Garlic, the 0.25 cup of Fresh Parsley, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black Pepper until well combined.
6. 6Pour the dressing over the ingredients in the large bowl. Toss gently to ensure everything is evenly coated.
7. 7Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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