Octopus: 1 kg
Potatoes: 1 kg
Fresh parsley: to taste
Extra virgin olive oil: to taste
Salt: to taste
Pepper: to taste
Start by getting the potatoes ready. Peel them and chop each one into four pieces. Take a large saucepan, put the potatoes inside and fill it with cold water. Bring it to the boil, then leave them to cook for 30 to 40 minutes. Meanwhile, carefully clean the octopus. Remove the beak, eyes and entrails, then rinse it in running water. Bring some water to the boil in a saucepan, then put the octopus inside. Leave it to cook for approximately 50 minutes.
Once the potatoes are ready, drain them, dice them and keep them warm.
Next, prepare the dressing. Mix the juice from the lemon with some extra virgin olive oil in a bowl. Finely chop 2 or 3 sprigs of parsley and stir them into the citronette along with salt and pepper.
Drain the octopus and put it on a chopping board. Leave it to cool, then dice it. Put the diced octopus and potatoes in a bowl. Dress with the citronette. The salad is ready to be served.