Scrub and boil the potatoes. Clean the squid, and slice the body into rings. Leave the tentacles whole. Fry the squid in half the olive oil, just for a few minutes until opaque and firm, but not enough to overcook it.
Peel the potatoes, or not, and slice them. Mix together while still hot the squid and potatoes. Add the shallots and the rest of the olive oil. Season, and sprinkle with lemon juice to taste, before stirring in plenty of chopped or shredded herbs.
Serve while still warm or at room temperature, not straight from the refrigerator. This makes a lovely starter, served piled into Little Gem lettuce or radicchio leaves. As an alternative to using more olive oil, you can dress the salad in a lemony or garlicky mayonnaise.
© 2000 Frances Bissell. All rights reserved.