The octopus and potato salad at Osteria il Paiolo is a delightfully light Mediterranean dish. Owner and executive chef Alex Palumbo sources Portuguese octopus, which he considers the best, and braises it in a white wine, water and mirepoix mix until tender. The potatoes are also precooked, so both octopus and potato are soft and barely resemble their original states. The octopus and potato pieces are then sautéed with vinegar, oil and shallots and topped with chopped parsley. Many people fear eating the chewy rubbery ill-prepared type of octopus, but if you try this dish, you will be a convert once and for all. The tenderness of both octopus and potatoes and a mild tartness from the vinegar makes this salad as refreshing as a summer’s day.