Octopus and potato saladwith celery and almonds
- 400 g of Medusa octopus’ prime pieces
- 400 g Potatoes
- 150 g Celery
- 3 tablespoons of sliced almonds
- Extra virgin olive oil
- Lemon juice
- 1 sprig Parsley
- Salt and Pepper to taste.
Boil the potatoes in hot salted water for about 40 minutes. Peel the potatoes and cut them into chunks. Put the octopus’ prime pieces, potatoes, celery cut into rings and a handful of chopped parsley in a salad bowl. Season with oil, lemon, salt, and pepper and complete with the sliced almonds.