Octopus Salad with Potatoes and Green Beans

Ingredients

• 1  bay leaf 
• 1  carrots chopped
• 1 rib celery chopped
• 1  garlic clove minced
• 0.5 pound green beans cut into 1 1/2-inch lengths
• 1.5 pounds octopus tentacles separated
• 0.3 cup olive oil extra-virgin
• 1  onion halved
• 1 tablespoon parsley chopped
• 30 servings salt and pepper freshly ground
• 1.5 pound yukon gold potatoes 

Equipment

• bowl
• paper towels
• sauce pan
• slotted spoon

Directions

1. Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil.
2. Add the octopus and simmer over moderate heat for 1 hour, until tender.
3. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact.
4. Cut the tentacles into 1-inch pieces.
5. Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry.
6. Add the potatoes to the boiling water and cook until tender, 25 minutes.
7. Let cool slightly, then peel and dice the potatoes.
8. In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley and olive oil and season with salt and pepper.
9. Serve warm or at room temperature.