To prepare the warm octopus and potato salad, you can start with the potatoes: place a large pan full of cold water on the fire and dip the potatoes, well washed previously, with the peel inside: they will have to cook about 30-40 minutes from the moment of boiling (the fork test to verify the cooking will prove: if they skew without resistance they are ready).
You can halve the cooking times by cooking the potatoes in a pressure cooker. In the meantime, take care of cleaning the octopus: turn the head upside down and empty it, remove the tooth located in the center of the tentacles with a small knife and then remove the eyes; then rinse it very well under running water. (If you use a fresh octopus we recommend you beat it with a hammer to hang the meats, then make them more tender; alternatively or after beating, you can decide to freeze it for a couple of days). In another pan, pour plenty of water, add the bay leaves and bring to the boil.
Once the boil is reached, immerse only the octopus tentacles in the boiling water, for a few moments, and raise the octopus again. Repeat this operation 2-3 times or until the tentacles are well curled. Then immerse the whole octopus in water, cover with the lid and cook for 50 minutes on moderate heat.
For optimal cooking, remember that for every 500 grams of octopus it takes about 20-25 minutes. Meanwhile, when the potatoes are cooked, drain them, peel them being careful not to burn them and cut them into cubes of 2-3 cm. Keep them aside in a warm place. Prepare the ‘vinagrette’: in a kitchen dosing bottle pour the squeezed lemon juice, add the olive oil, salt, pepper and close with the appropriate dispenser, then shake the bottle to mix. Wash and finely chop the parsley.
As soon as the octopus is ready, drain it, let it cool for 10 minutes and then place it on a cutting board to reduce it into small pieces, divide it in half, cut the head and detach the tentacles from the central body then cut everything into pieces of about 2-3 cm . Pour the octopus into a large bowl, also add the warmed cubes of potatoes 20, season the salad with the citronette, flavored with the chopped parsley and mix gently to flavor. The warm octopus salad is ready to be brought to the table!