Squid Potato Salad

Squid Potato Salad

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.

Recipe Information

Serves

4 people

Preparation

15 minutes

Cooking

15 minutes

Difficulty

Easy

Ingredients

    • 500g squid
    • cleaned and sliced into rings
    • 500g potatoes
    • peeled and cubed
    • 2 tbsp olive oil
    • 1 garlic clove
    • minced
    • 1 lemon
    • juiced
    • 2 tbsp parsley
    • chopped
    • Salt and pepper to taste
    • Optional: cherry tomatoes
    • sliced for garnish
    • Optional: 1 tsp Dijon mustard for dressing

Steps

  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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