After defrosting, wash the octopus under running water and remove the beak and eyes. Place in a pan of lightly salted water and bring to the boil.
Cook over a low heat for about one hour until tender. Leave to cool in the cooking water. After draining, skin the octopus without removing the suckers and cut into pieces.
In the meantime, boil the potatoes in salted water, peel, cut into cubes and place in a salad bowl.
Add the octopus, adjust for salt and pepper, and dress with lemon juice, finely chopped parsley and P.D.O. Riviera Ligure oil.
Your octopus and potato salad is ready!