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Octopus and Potato Salad
- 1 - 2 pounds octopus, cleaned
- 1 wine cork
- 2 bay leaves
- Salt and pepper to taste
- 2 medium Idaho potatoes, whole
- 5 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 Bermuda onion, thinly sliced
- 2 tablespoons chopped Italian parsley
- Lemon wedges for garnish
Directions:View on PBS Food
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