Fresh Potato Salad with Squid

Ingredients

• 500 g Potatoes (Diced)
• 250 g Cherry tomatoes (Halved if large)
• 2 Spring onions (Thinly sliced; a red onion can be used instead)
• 2 tbsp Capers (Olives can be used instead)
• 400 g Squid (Cleaned and cut into pieces or rings)
• 2 tbsp Olive oil (For sautéing the squid)
• Salt (For the squid and dressing, to taste)
• Black pepper (For the squid and dressing, to taste)
• 2 tbsp Fresh herbs (Chopped; used with the squid)
• 1 tbsp Lemon juice (For deglazing the squid)
• 20 g Fresh basil (A generous amount, to taste)
• 1 Lemon juice (Juice of one lemon, for the dressing)
• 3 tbsp Olive oil (For the dressing)
• 1 tbsp Cream cheese or mayonnaise (Cream cheese is specified in the description; mayonnaise is offered in the video as an alternative)

Steps

1. 1

   Cook the diced potatoes in a saucepan of salted water until tender but still firm enough to hold their shape, about 10 to 12 minutes. Drain and leave them to cool slightly.

2. 2

   Prepare the dressing by mixing the fresh basil, the juice of one lemon, the olive oil, and the cream cheese or mayonnaise. Whisk until smooth, creamy, and lemony, then season with salt and pepper.

3. 3

   In a large salad bowl, combine the warm potatoes, cherry tomatoes, sliced spring onions, and capers. Mix gently so the potatoes do not break apart.

4. 4

   Heat a drizzle of olive oil in a large frying pan over high heat. When the oil is hot, add the squid and sauté quickly until just cooked and opaque, about 2 to 3 minutes; avoid overcooking so it remains tender.

5. 5

   Add the salt, pepper, and fresh herbs to the squid. Pour the lemon juice into the pan to deglaze, scraping up the browned bits with a spatula, then remove from the heat.

6. 6

   Add the still-warm squid and its lemony juices to the salad bowl with the salad base.

7. 7

   Pour the basil dressing over the salad and mix carefully until all the ingredients are coated.

8. 8

   Refrigerate the salad before serving so it is thoroughly chilled. Taste and adjust the seasoning if necessary.

Notes

The creator specifies that red onion can replace the spring onion and that olives can replace the capers. The recipe does not provide precise quantities for several ingredients; the amounts listed here are estimates for four servings. Serve the salad chilled, with the squid still warm when mixed in.

Nutrition per serving

• salad
• seafood
• squid
• main course
• Mediterranean
• summer
• gluten-free
• sautéed