Octopus and Potato Salad
In a large pot, add octopus, onion, carrots, celery, bay leaves, pepper, wine, and water (making sure to cover octopus by at least two inches). Simmer over medium heat until octopus is tender, about 1 hour. Strain octopus and allow to cool to room temperature. Remove skin and cut into squares.
To Assemble and Serve:
In a medium saucepan, cover potatoes with water and bring to boil. Simmer for 15 minutes or until tender, then dice into large squares. Sautée Octopus with potatoes, and toss with shallots, olive oil, vinegar, salt, and black pepper to taste. Finish with parsley.