Squid Potato Salad

Enjoy a light squid potato salad — tender squid and creamy potatoes in a perfect blend. Order premium squid today from Pearl Seafoods.

Squid Potato Salad in a white bowl.
Serves
4 people
Prep
15 minutes
Cook
15 minutes
Difficulty
Easy

About This Recipe

Discover how to make a delicious Squid Potato Salad with this easy recipe. Featuring tender squid and creamy potatoes, it's a perfect dish for any occasion. Order premium squid from Pearl Seafoods to bring this recipe to life. Perfect for seafood lovers in Sydney, Pearl Seafoods delivers high-quality seafood straight to your door. Whether you're hosting a dinner party or preparing a family meal, this recipe is sure to impress. Visit Pearl Seafoods online for more recipes and fresh seafood options delivered fast.

Ingredients

  1. 1kg (cleaned and sliced into rings, about 1cm thick)
  2. 4 medium potatoes, peeled and cubed
  3. 2 tablespoons olive oil (for sautéing)
  4. 2 cloves garlic, minced
  5. 2 tablespoons fresh parsley, chopped
  6. 1 lemon (for juice)
  7. 1 tablespoon olive oil (for dressing)
  8. Salt and pepper to taste
  9. 1 teaspoon Dijon mustard (optional)
  10. 1 cup cherry tomatoes, sliced (optional, for garnish

Method

  1. Rinse the squid under cold water to clean thoroughly. Pat it dry with a paper towel and slice into rings about 1cm thick. Set aside.
  2. Peel and cube the potatoes into bite-sized pieces. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes or until fork-tender. Drain the potatoes and let them cool slightly.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  4. Increase the heat to medium-high, add the sliced squid to the skillet, and cook for 2-3 minutes, stirring frequently. The squid should turn opaque and tender; do not overcook as it can become rubbery. Remove from heat and set aside.
  5. In a large mixing bowl, combine the cooked potatoes, sautéed squid, and chopped parsley. Toss gently to mix without breaking the potatoes.
  6. In a small bowl, whisk together the juice of one lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper. For an extra kick, you can add 1 teaspoon of Dijon mustard. Drizzle this dressing over the salad.
  7. Optional: Add sliced cherry tomatoes for a pop of colour and additional flavour. Toss everything gently to coat evenly.
  8. Transfer the salad to a serving dish and garnish with more chopped parsley, if desired. Serve warm or refrigerate for 30 minutes to serve chilled.
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