• 2 stalks celery, cut into 1-inch pieces
• 1 onion, quartered
• 2 lemons, cut in half
• 4 sprigs parsley
• 1 cup white wine
• 1/4 cup white wine vinegar
• Salt
• 2 1/2 - to 3-pound whole octopus
• 1 pound fingerling potatoes
• 2 to 3 tablespoons flat leaf parsley, roughly chopped
• 1/4 cup extra virgin olive oil
• Juice of 1/2 lemon
• 1/4 teaspoon red wine vinegar
• Black pepper

Step 1Place the celery, onion, lemons, parsley sprigs, wine, white wine vinegar and 1 tablespoon salt in a 6-quart stock pot. Fill it with water and bring it to a boil.

Step 2Wash the octopus in cold running water and (if not done already) with a paring knife remove the beak, which is where the tentacles meet in the center of the octopus, by cutting a circle around it. Place the octopus in boiling water, reduce the heat and simmer, covered, until tender, about 2 hours for a 2 1/2 - to 3-pound octopus. Boil the potatoes in a separate pot of salted water until tender, 20 minutes. Peel and slice diagonally into one-third-inch-thick pieces.

Step 3Carefully remove the octopus from the water. Cool slightly. Cut the tentacles into one-third-inch pieces. Gently mix the octopus, potatoes, chopped parsley, olive oil, lemon juice, red wine vinegar and salt and pepper to taste. Serve warm or at room temperature.