Insalata Tiepida di Polipo e Patate -- Cook the octopus till tender according to one of the methods described above and when cooled rub off the skin and suckers until you are left with just the nice pink tinged flesh. This is easy, the (perfectly edible) skin and suckers just come away. Cut the head into slices and chop the tentacles into small lengths. Taste a little piece to check for saltiness. Strip leaves from the parsley and chop not too finely. Cook the potatoes in their skins, then hold on a fork to peel while still warm. Remove any eyes and and chop into chunks. Place the potatoes in a bowl drizzle over a few tablespoons of olive oil and toss gently to mix. I sometimes use my hands if the potatoes seem fragile - olive oil is a nice skin softener! Mix in the octopus next and finally the chopped parsley. Though the Italian named means " Warm octopus and potato salad", it is customary to serve this lukewarm in winter and at room temperature in summer, accompanied by a glass of dry white wine.