Dive into a delicious Octopus Salad with crunchy crostini and a creamy potato sauce. Perfect for a summer meal or a fancy appetizer! Ingredients For the octopus salad: * 200 g (7 oz) of octopus, cut into small pieces * 200 g (7 oz) of boiled potatoes, diced * 1 onion * 1 bay leaf * 1 teaspoon of black peppercorns * 1 teaspoon of chopped parsley * Half a lemon (juice and grated zest) * Extra virgin olive oil (as needed) * Salt and pepper (as needed) For the crostini: * Sliced bread * Extra virgin olive oil (as needed) * Oregano (as needed) * Salt (as needed) For the potato sauce: * 150 g (5 oz) of boiled potatoes * 50 ml (1/4 cup) of extra virgin olive oil * 2 capers * 1 anchovy * Salt (as needed) Instructions 1. Preparing the octopus: * In a pot, bring water to a boil with the celery, carrots, onion, bay leaf, and peppercorns. * Cook the octopus in the boiling water for about an hour. Drain and let it cool. * Cut the octopus into small pieces. 2. Preparing the potatoes: * Dice the potatoes and boil them for 5-6 minutes until al dente. Drain and let cool. 3. Assembling the salad: * Mix the octopus and potatoes in a bowl. * Add parsley, lemon zest and juice, a drizzle of olive oil, salt, and pepper. Mix well and set aside. 4. Preparing the crostini: * Season the bread slices with olive oil, oregano, and salt. * Toast in the oven at 350Â°F (180Â°C) for 7 minutes until golden. 5. Preparing the potato sauce: * Blend the boiled potatoes with olive oil, capers, anchovy, and salt until creamy. Strain to remove any lumps. 6. Assembling the dish: * Arrange the crostini on a plate. * Place the octopus salad on top of the crostini. * Add dollops of potato sauce around the salad. #SeafoodLovers #GourmetSalad #DeliciousEats #FoodieFavorites #RecipeOfTheDay @GialloZafferano - @giallolovesitaly