Octopus and potato salad is excellent in all seasons, as an appetizer or as a tasty dinner main course. It's a classic dish of Italian tradition, often served as an appetizer for Christmas or other important occasions.
Turn and empty the head, remove the tooth and the eyes with some kitchen scissors. Then rinse it very well under running water.
Peel the potatoes and cut them into cubes. Boil them in plenty of lightly salted water for about 20 minutes
Drain and let them cool.
Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed