Potato salad can be the starting point to which other
ingredients are added to become a meal, as well as a side dish.
Waxy potatoes, such as the kipflers used here, are best because
they hold their shape and texture.
500 gm kipfler potatoes, scrubbed2 baby fennel bulbs1 Spanish onion1 cup (loosely packed) flat-leaf parsley1 radicchio, washed and coarsely torn1 egg yolk200 ml extra-virgin olive oilBraised octopus1octopus (about 1kg), cleaned 1 lemon, coarsely chopped1 tsp each fennel seeds and coriander seeds3 fresh bay leaves
For braised octopus, combine octopus and remaining ingredients in a large saucepan and cover with cold water. Bring to the boil over high heat, reduce heat to low, cover, simmer until tender (25-30 minutes). Drain octopus, reserving 50ml braising liquid, and cool to room temperature, then cut into 5cm pieces.
Meanwhile, place potatoes in a saucepan, cover with salted water and bring to the boil over high heat, reduce heat to medium, simmer until tender (8-10 minutes). Drain and, when cool enough to handle, cut into 5cm pieces.
Thinly shave fennel and onion on a mandolin and combine in a bowl with parsley, radicchio, potato and octopus. Whisk reserved braising liquid and egg yolk in a bowl until pale and frothy. Whisk in extra-virgin olive oil in a thin stream until combined and season to taste. Drizzle over salad, toss to combine and serve.