The squid and potato salad is a rich, hearty, and delicious dish enjoyed cold, perfect for lunch, dinner, or as an appetizer. Enriched with olives, sun-dried tomatoes, and other ingredients that further color and flavor it, it is a unique dish that can also be prepared for Easter or other significant occasions.
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs cleaned squid
- 2.2 lbs boiled potatoes
- 3 carrots
- to taste green and black olives
- 1 stalk celery
- 1 leek
- 10 sun-dried tomatoes
- to taste extra virgin olive oil
- to taste fine salt
- 1 lemon
Steps
Let’s start with the potatoes. Boil them with the skin on in plenty of water until you can pierce them with a fork. Turn off the heat, peel them, cut them into chunks (you decide the size), and transfer them to a large bowl.
Clean the squid or have the fishmonger clean them. Heat some water together with the sun-dried tomatoes.
While the water is boiling, ensure that the squid are perfectly cleaned inside, rinse them under running water, and let them drain.
As soon as the water boils, remove the now-soft tomatoes, add the squid and the peel of one lemon (without the white inner part), cover, and let them simmer over medium heat for about 20 minutes or until you can pierce them with a fork.
Drain them immediately and separate the heads from the body and tentacles. Cut the head and body into rings; cut the tentacles into not-too-small pieces; or you can leave them whole if they are small.
Complete our squid and potato salad with celery chunks, sliced leek, pitted green and black olives, carrots in thin slices or chunks, and chopped sun-dried tomatoes. Add salt, dress with extra virgin olive oil and lemon juice or white vinegar (if you like), mix, and let it marinate for an hour at room temperature before serving.
Bon appetit
