3(about 350gm) Dutch cream potatoes550 gm(about 16) baby octopus, cleaned80 ml(1/3 cup) red wine vinegar3stalks of celery, leaves and strings removed using a peeler and coarsely chopped 125 ml(½ cup) extra-virgin olive oil
Cover potatoes in cold water, bring to the boil and cook until tender (10-15 minutes). Drain, peel and cut into 1cm pieces.
Place octopus and 1 tbsp vinegar in a saucepan with enough water to cover. Bring to the boil, reduce to low heat and simmer until tender (20-25 minutes). Drain, cool, and place in a serving dish. Add celery and potato, then season with sea salt and freshly ground black pepper. Drizzle with olive oil and remaining vinegar, and serve immediately.