Squid and Potato Salad

Name: Squid and Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Calamari (squid) 0.7 lb; Potatoes 0.9 lb; Garlic 1 clove; Parsley to taste; Lemon juice 3 ½ tbsp; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Fresh chili pepper 1; Lemon peel to taste

it es fr de br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Squid and potato salad—seriously good—is a classic dish you'll spot along the Italian Mediterranean coast, especially in places like Liguria and Campania. It's really, really amazing. The magic of this calamari potato salad is all in the details: tender calamari and perfectly cooked potatoes that are moist yet firm. Coastal folks, and you know they're pros, have mastered simplicity by using fresh ingredients and letting them shine. Really. Just a drizzle of extra virgin olive oil, a squeeze of lemon, and a sprinkle of chopped parsley—so good—is all it takes to bring out those zesty flavors. And the lemon and olive oil combo? It gives each bite a tangy kick, with the potatoes soaking up all that deliciousness. This is the kind of seafood potato salad that you'll find on large family tables, especially during Christmas Eve dinner—when seafood is the star—and everyone just digs into flavors that scream sea.

This squid and potato salad can be served cold or slightly warm, which is great—making it perfect for summer picnics, family lunches, or as a light starter before a main course. In some regions, they add olives or capers for a salty twist, but the essentials stay the same: fresh calamari, golden potatoes, and a dressing that's simple yet crisp. Even people who are not big seafood fans usually love it because the flavors are mellow, and everything is in bite-sized pieces. Unlike heavier salads or fried dishes, this Mediterranean seafood salad is light—way, way better for those looking for a healthy, easy dish that still feels special. It's deeply rooted in Italian tradition. Honestly, there's a lot of pride in getting it just right—no overcooking, no drowning in sauce, just a refreshing balance. It's a favorite for so many occasions, and you'll find different takes on this seafood potato salad along the Italian coast. It's simple and refreshing, bringing the heart of the sea to the table every time.

How to prepare Squid and Potato Salad

To prepare the squid and potato salad, start by cleaning the squid: gently detach the head from the body 1, remove the entrails and the transparent quill, remove the outer skin and lateral fins 2. Cut off the beak part and rinse the squid well under running water, then cut them into rings 3. Also, cut the tentacle part into pieces.

Bring a pot of lightly salted water to a boil, drop in the squid 4, and cook them for about 3 minutes, then drain well 5 and set them aside in a bowl. In the meantime, peel the potatoes 6.

Cut them into 1-inch cubes 7 and drop them into the same cooking water as the squid 8. Cook them for 10 minutes or until they are tender but still firm, then drain them and let them cool slightly. Now prepare a fine mince of garlic and chili pepper 9.

Then finely chop the parsley 10. In a small bowl, prepare the citronette: pour in the lemon juice 11 and add the minced garlic and chili pepper 12.

Then add: chopped parsley 13, oil 14, salt 15, and ground pepper.

Mix well to thoroughly emulsify the sauce 16. As soon as the potatoes are cooked, drain them well and transfer them to the bowl with the squid 17. Then also pour in the citronette 18.