The fresh and bright flavors of this salad bring to mind the sunny Italian coast, and are perfect for welcoming spring. Historically, octopus was featured prominently in Greek culture, and their colonization of Southern Italy introduced it as a staple food to the coastal Italian people. Octopus is a rich source of heart-healthy omega-3 fatty acids and also contains vitamin B12, supporting brain health and cognitive function. Fresh lemon juice gives you an immune boost from vitamin C, and also supports digestive health. Enjoy this recipe at room temperature, or serve it chilled for a refreshing dish. 

Total Time: 30 minutes
Serves: 4-6 

Ingredients:

• 4 cups diced waxy potatoes (like Yukon gold), unpeeled
• 2 garlic cloves, peeled and minced
• ½ cup extra virgin olive oil
• 1 tablespoon lemon zest
• 4 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 2 cups cooked octopus, cut into bite-size pieces (see note below)
• 2 celery stalks, cut into bite-size pieces (save the celery leaves for garnish)
• Salt and pepper, to taste

Directions:

1. In a large pot, add the diced potatoes and enough cold water to cover by 1 inch. Add a bit of salt, and bring up to a boil. Cook for 8-10 minutes, until just knife-tender. 
2. While the potatoes cook, in a large bowl whisk together the garlic, olive oil, lemon juice, zest and parsley, along with a pinch of salt and pepper. Season to taste with more lemon or olive oil as needed.
3. When the potatoes finish cooking, drain them well and transfer them to the bowl with the prepared dressing. Gently fold in the octopus and the celery. Season to taste as needed.
4. Garnish with the reserved celery leaves and enjoy!

Notes: You can buy quality tinned octopus (look for one in extra virgin olive oil), which makes this dish quick and easy. Just rinse and drain the octopus and proceed with the recipe. Enjoy this dish within two days of preparing it, as eventually the lemon juice toughens the texture of the octopus.