Bring water to a boil in a deep pot and add the garlic cloves and bay leaves. This will be used to cook the octopus. No need to add salt to the water.

Thaw the octopus if frozen, then rinse and clean it. Remove the contents from the head and the eyes if not already done. Turn the head inside out and rinse thoroughly. The beak is located below the head, between the tentacles. Cut around it and push it out to remove.

Place the cleaned octopus into the boiling water and cook for about 1 hour and 15 minutes.

Once cooked, rinse the octopus under cold water and, if desired, remove the slimy skin. Discard the bay leaves and garlic used during cooking.

Cut the head of the octopus into equal-sized cubes, and slice the tentacles into thin rings.

In a medium-sized pot, cook the potatoes in their skins until a toothpick easily pierces them (30 to 60 minutes, depending on size). It's best to choose potatoes of similar size for even cooking.

Peel the cooked potatoes and cut them into cubes. Allow them to cool.

Peel the red onion and cut into thin strips. Grate the garlic clove.

Finely chop the parsley, and cut the olives into smaller pieces.

Add the capers, then lightly salt everything—just enough for the onion to release its juices (a pinch of salt is sufficient).

In a large salad bowl, combine the octopus, potatoes, and prepared ingredients.

In a small bowl, mix together the extra virgin olive oil, apple cider vinegar, lemon juice, salt, and freshly ground black pepper.

Mix the ingredients well, then pour over the salad. Gently toss to evenly distribute the dressing.

Serve chilled. Enjoy!