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Remove the cooled octopus from the water and place it on a cutting board, slice the tentacles into 1-inch pieces and the head into small squares.
In a serving bowl mix together the octopus, potatoes, fresh parsley and remaining garlic. Season the octopus mixture with a generous drizzle extra-virgin olive oil, salt and pepper, to taste, and finish with some lemon juice.
Stir the salad well, cover it, and refrigerate for about 2 hours.
Serves: 6; Calories: 249; Total Fat:8.5 grams; Saturated Fat: 1 gram; Protein: 24 grams; Total carbohydrates: 18 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 73 milligrams; Sodium: 451 milligrams