- 1 1/2 pounds large Yukon Gold potatoes
- 1 large red onion, sliced
- 2 garlic cloves, coarsely chopped
- 1/4 cup extra-virgin olive oil plus additional for drizzling
- 1/2 teaspoon hot red-pepper flakes
- 1/4 cup red-wine vinegar
- 1 (15-ounce) can small white beans such as navy, rinsed and drained
- 2 (4-ounce) cans octopus in olive oil, drained
- 2 tablespoon black-or green-olive tapenade
- 1/4 cup coarsely chopped flat-leaf parsley
- Peel potatoes and cut into 1-inch pieces. Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt. Simmer, partially covered, until just tender, about 12 minutes. Reserve 1 cup cooking water, then drain.
- Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes. Stir in red-pepper flakes and cook, stirring, 30 seconds. Add vinegar and cook until most of liquid has evaporated. Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through. Remove from heat. Add more cooking water to moisten if necessary. Sprinkle with parsley and drizzle with olive oil.