*(skip steps 1-2 if using frozen and precooked octopus)

1. Start by cleaning the octopus. Rinse it under cold water and remove the head and beak. You can ask your fishmonger to clean it for you if you prefer.
2. In a large pot, bring water to a boil. Add the octopus and cook for about 40-50 minutes or until it becomes tender. You can test the doneness by inserting a fork into the thickest part of the tentacle. It should easily slide in.
3. While the octopus is cooking, prepare the potatoes. Wash them thoroughly and place them in another pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15  minutes. Drain and let them cool. Then, cut them in half or quarters.
4. Once the octopus is cooked, remove it from the pot and let it cool. Then, cut it into bite-sized pieces.
5. Combine the octopus, cooked potatoes, minced garlic, onion (if using), and chopped parsley in a large bowl.
6. Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl to make the dressing.
7. Pour the dressing over the octopus and potato mixture. Gently toss everything together until well combined and evenly coated with the dressing.
8. Let the salad marinate in the refrigerator for at least 1 hour to allow the flavors to meld together.
9. Before serving, give the salad a final toss and adjust the seasoning if necessary. Drizzle with olive oil. You can garnish with additional parsley if desired. Serve with lemon wedges. This Italian Octopus Salad can be served as a refreshing appetizer or a light main course. Enjoy!