Grilled Squid and Potato Salad

Ingredients

• 500g (1.1 lb) squid, cleaned and tentacles separated 500g (1.1 lb) squid, cleaned and tentacles separated
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 4 tablespoons olive oil, divided 4 tablespoons olive oil, divided
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the squid and tentacles to the marinade, tossing to coat evenly. Let it marinate for 15 minutes.
3. 3.
   In a pot of salted boiling water, cook the diced potatoes until fork-tender. Drain and set aside.
4. 4.
   Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. 5.
   Grill the marinated squid and tentacles for 2-3 minutes per side until cooked through and slightly charred. Remove from the grill and let it cool slightly.
6. 6.
   In a large mixing bowl, combine the cooked potatoes, grilled squid, and dressing. Toss gently to coat everything evenly.
7. 7.
   Sprinkle the chopped parsley and dill over the salad and give it a final toss.
8. 8.
   Serve the Grilled Squid and Potato Salad warm or chilled, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly by removing the innards and the transparent cartilage. Score the squid with a sharp knife to help it cook evenly and absorb the flavors of the marinade.

Tips & Tricks

• If you don't have access to a grill, you can also cook the squid on a stovetop grill pan or under the broiler.
• For added flavor, you can add some chopped red onion or cherry tomatoes to the salad.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the marinade.

Serving advice

Serve the Grilled Squid and Potato Salad as a main course for a light lunch or dinner. It can also be served as an appetizer or a side dish alongside grilled vegetables or crusty bread.

Presentation advice

Arrange the salad on a large platter, garnished with additional fresh herbs and lemon wedges for a vibrant and inviting presentation.