- Fill a pot with water (large enough to fit the octopus) and place on the stove, add the bay leaves and bring to a boil.
- Dip the octopus legs tips a few times in-and-out of the water and then plunge the octopus in and simmer gently for about 40 minutes. Remove from the fire and strain the water, wrap and allow to cool, slice the legs into pieces and set aside.
- Boil the whole potatoes in salted water and once cooked and cooled to the touch proceed to slice them, place them in a bowl and to it add lemon juice, olive oil, garlic and the parsley.
- Mix gently but well and serve lukewarm.
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