Here's our spin on a classic coastal Italian dish. It's a quick, impressive way to show off these tender, smokey chunks of octopus. 

Serves 2-4 

Ingredients

• 1 1/2lb of new red potatoes 
• 1/4 cup chopped parsley 
• 1/2 bunch sliced chives
• 1 can of Smoked Octopus, chop coarsely & reserve juice
• 2 Tbps olive oil
• 1 Tsp Banyuls, or any nice sherry vinegar  
• A hearty squeeze of lemon juice
• Salt and pepper to taste

Technique 

Place potatoes in cool salted water in a pot bring to a boil. Turn the heat down a touch and simmer until fork tender. Drain potatoes and place in fridge to cool. 

Mix red wine vinegar, lemon, and chopped octopus and its juice in a large bowl.

Half or quarter the potatoes depending on their size, and add to your vinegar octopus mixture. Let sit a couple minutes so the potatoes can soak up some of those flavors. 

Add salt and pepper. Don't forget to taste! 

Toss in the chives and parsley, give it a stir, and you're good to go!