Squid and Potato Salad

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 750 g (lbs) waxy salad potatoes, such as La Ratte, Charlotte or Belle de Fontenay
  • 500


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 l