Squid salad and potatoes, a simple and tasty dish that everyone will love, can be served as an appetizer in small single portions or as a second course. I also tell you that this salad is delicious served both warm and cold; in summer, you can pair this squid salad with a mayonnaise sauce or for a more flavorful option without mayonnaise, you can use a sauce made with yogurt. Also, since I used frozen squid, it’s a practical recipe that can be prepared in no time at all!
Other recipes with squid and calamari:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 100.51 (Kcal)
- Carbohydrates 7.18 (g) of which sugars 1.01 (g)
- Proteins 10.25 (g)
- Fat 3.67 (g) of which saturated 0.98 (g)of which unsaturated 0.67 (g)
- Fibers 1.02 (g)
- Sodium 534.55 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the squid and potato salad
- 1 lb squid (frozen and sliced)
- 7 oz potato (peeled)
- 1 carrot (medium size)
- 0.7 oz celery (cleaned, optional)
- 2 tbsps extra virgin olive oil
- 1 tsp Himalayan pink salt (or 1/2 tsp regular fine salt)
- 1/2 tsp mixed peppercorns (freshly ground)
Useful Tools
- Pot
- Bowl
- 2 Spoons
- Knife
Steps to Make the Recipe
Bring a pot of plenty of water to a boil, add the cleaned and large chopped carrot and celery, and once it boils, add the previously cleaned and small cubed potatoes of the same size. Boil for 10 minutes (if you make small cubes, 10 minutes are more than enough to cook the potatoes).
Once cooked, drain the potatoes (leaving the carrot and celery in the pot) using a slotted spoon and set them aside in a bowl.
Add the frozen squid to the pot and from boiling, cook for 5/6 minutes, then drain the squid into a serving bowl.
Combine the squid and potatoes, season with olive oil, pink salt, and plenty of freshly ground mixed pepper, gently mix to avoid breaking the potatoes, and serve warm or cold!
Tips…
The broth that remains from cooking the squid and potato salad with carrot and celery inside can be reused for delicious soups. Additionally, you can accompany this squid salad with toasted croutons with oil and garlic.
