The seafood salad with potatoes is a classic not only in the summer in Italian kitchens and beyond. It is a simple and very light dish but it requires attention when cooking the ingredients.
A perfect appetizer even for important dinners but also a light and flavorful seafood main course. Why light? Because besides the potatoes the seafood doesn’t feel heavy, and everything balanced with fresh ingredients makes this a dish to enjoy in moderation.
A salad you can also prepare in advance, the seafood salad with potatoes lends itself to many variations: you can add mussels and clams, octopus and other raw or cooked vegetables such as carrots.
Curious? Let’s discover right after the photo, as always, how to prepare this seafood salad!!
Before continuing, however, I leave you the mixed vegetables in a pan and the green bean salad, fresh and delicious.
- Difficulty: Easy
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients for the seafood salad with potatoes
- 7 oz calamari
- 7 oz squid rings
- 11 oz shrimp
- 28 oz potatoes
- 4 oz arugula
- 4 oz cherry tomatoes
- 1 stalk celery
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons lemon juice
Preparation seafood salad with potatoes
Prepare the seafood salad with potatoes by peeling the shrimp and removing the black vein.
Clean the calamari by removing the beak, the entrails and the cartilage, then rinse them under running water.
Cut the calamari body into 4 or more pieces and, if the tentacles are small, leave them whole.
Cook them together with the squid rings in plenty of lightly salted water for 10 minutes.
When there are 5 minutes left of cooking time, add the shrimp.
Peel the potatoes and cut them into not-too-small pieces, then cook them either by steaming or in the microwave, as you prefer.
Once all the ingredients are lukewarm, place them in a large bowl.
Wash and cut the cherry tomatoes into pieces.
Wash and dry the arugula and slice the celery thinly.
Then add the vegetables to the shellfish and the potatoes.
Dress with lemon juice, olive oil, salt and pepper and mix gently.
Let the seafood salad rest for at least 30 minutes to allow the flavors to develop.
If you prepare it well in advance, store it in the refrigerator and..
ENJOY YOUR MEAL
How to store the seafood salad with potatoes
Store the salad in the refrigerator in a closed container for 2 days, without adding the raw vegetables, which would otherwise wilt.
Variations
If you like, you can add other raw or cooked vegetables or mussels and clams, as well as octopus cut into small pieces.
Other recipes
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