Octopus salad

Ingredients:
Octopus 1 kg
Potatoes 500 g
Olive oil 100 ml
Black olives 100 g
Green olives 100 g
Onion 200 g
Garlic 200 g
Apple cider vinegar 1 tbl
salt and Dalmatian spices
ground black pepper

Directions:
Defrost the octopus, clean it and cook for 35-40 minutes until tender (you can add little white or red wine, salt and Dalmatian spices to the cooking water). Wash potatoes in their skins and put them to boil about 40 minutes. When cool, peel them and cut them slices. Remove the octopus from the water and save some of the water in which it was cooked. Chop the octopus into rings, cut the onion into rings, crush the garlic and cut the olives into rings. Mix the potatoes and octopus with the olives, onion and garlic. Pour over the olive oil and a little of the liquid in which the octopus was cooked. Add season with salt, pepper, a little finely chopped rosemary and the apple cider vinegar. Everything stir a little bit and put to rest for an hour.