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Cooking + Entertaining

Cuttlefish and potato salad: the recipe for a simple and tasty second course

Cuttlefish and potato salad: the recipe for a simple and tasty second course


extra virgin olive oil

I’cuttlefish and potato salad it’s a second quick and satisfying, great to bring to the table for a lunch in the family or cena with fish in the company of friends. In our easy to make recipe, shellfish and potatoes are boiled separately, then flavored with a citronette made from lemon juice, extra virgin olive oil, chopped parsley and a pinch of salt and of pepper.

The result will be a tasty and satisfying dish, which can also be presented as refined antipasti individual portion, in individual casseroles, for the Christmas menu or a festive occasion. Here we have used cuttlefish, more tender and tasty, but if you prefer you can also opt for larger cuttlefish, fresh or frozen: to clean according to our suggestions or to dip directly in the pot to optimize preparation times.

If you wish, you can cook the cuttlefish and potatoes in advance, then keep them in the fridge until ready to serve: just assemble the salad shortly before the guests arrive and then choose whether you want to taste it. cold oh lukewarmheat for a few minutes in the microwave. For a richer taste, you can combine taggiasca olives, cherry tomatoes, rocket leaves or desalted capers, or you can opt for other species of fish: such as boiled octopus or grilled prawns, which are just as good and appetizing.

Discover how to prepare a salad of cuttlefish and potatoes by following the step by step and the advice. If you liked this recipe, also try the stewed cuttlefish.

How to prepare cuttlefish and potato salad

Boil the potatoes in cold water for about 40 minutes 1; then drain them and let them cool.

Plunge the already cleaned cuttlefish into a saucepan filled with boiling water and flavored with bay leaf 2and let them cook for about 20 minutes.

When the molluscs are tender by piercing them with the tines of a fork, turn off the heat, remove them 3 and keep aside.

Peel the hot potatoes 4.

Cut them into pieces 5.

Prepare the citronette: Cut the lemon in half 6squeeze the juice and strain it.

Pour the lemon juice into a bowl with 1 sprig of chopped parsley 7.

Add a generous drizzle of extra virgin olive oil 8.

Season with salt and pepper and mix well with a spoon. 9.

Collect the diced potatoes and the boiled cuttlefish in a salad bowl, season everything with the prepared lemongrass tenbring to the table and serve.


The cuttlefish and potato salad can be stored in the refrigerator, in an airtight container, for 2 days massive.

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