• Use octopus that has been frozen because this is how it becomes tender. If you have a fresh octopus, pop it in the freezer for 1-2 days and cook once it defrosts. Start defrosting the octopus 1 day ahead.

Boiling the octopus to perfection

• Place the octopus in a pot, cover with water and cook with the lid on for about 1 hour. Add salt during the last 5-10 minutes. The meat must be fork-tender. Do not cook much longer because more cooking will not make the octopus softer.
  
• Drain the octopus but reserve a small amount of the stock. Set aside to cool.
  

Prepping and chopping the vegetables

• While the octopus is still cooking, wash the potatoes and place them in a pot with the skin on. Add cold water and salt, cover and cook for about 40 minutes until tender.
• Drain the potatoes and set them aside to slightly cool. Peel and slice them while they're still warm.
  
• Mince the garlic and chop the parsley leaves. Peel the onion and cut it into thin, elegant slices. Cut the olives in half.
  

Mixing the octopus with vegetables

• Combine all the vegetables when the potato is still slightly warm. The heat will help it soak up the flavours better.
• Season with olive oil and kvasina (homemade wine vinegar) or white Balsamic vinegar. Add salt and pepper.

Adding the dressing and ensuring even coating

• Chop the octopus into smaller pieces. Slice the thicker side of the tentacles into disks the thinness of your index finger. Leave the thinner ends longer, about 5 cm (1.5 in).
  
• Add it to the rest of the salad. If everything seems a bit dry, add a few tablespoons of the octopus stock.
  
• Serve warm or cold. This amount is enough for 8 starters or 4 standalone meals.