Quick and Easy Potato and Squid Salad

In a hurry, budget and simple, from ordinary products! A salad with potatoes and canned squid will help you out when you need to quickly prepare something for dinner or for unexpected guests. For a more interesting presentation, it can be laid out in layers in a ring.
cook time: 30 min
Ivy Ramsay
Quick and Easy Potato and Squid Salad

Nutrition Facts (per serving)

131
Calories
7g
Fat
11g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Onion (red) 1 pc
Eggs (boiled) 2 pc
Potato (boiled) 5 pc
Green onions 20 g
Mayonnaise 120 g
Squid (canned) 250 g

Recipe instructions

Step 1

Step 1
How to make a salad with potatoes and canned squid? Prepare your food. Boil the potatoes and eggs in advance; they must cool completely. A salad made from warm ingredients can quickly go bad. It is better to take squid in its own juice, and not in oil — the salad is dressed with mayonnaise, there will be no need for excess fat.

Step 2

Step 2
Open the can of squid and place in a sieve to drain. Then cut the squid into pieces. Put their bowl down. Peel the onion and finely chop. To prevent the onion from becoming bitter, you can pour boiling water over it. Add onion to squid.

Step 3

Step 3
How to boil eggs? Cook them over low heat for 9 minutes, then add cold water until completely cool. Temperature changes will make the eggs easier to peel. Cut the eggs into small cubes. Add them to your salad bowl.

Step 4

Step 4
How to boil potatoes? Wash the tubers well under running water. Pour cold water over the potatoes and cook over low heat after boiling for about 30 minutes. Determine readiness using a knife — it should pierce the tuber freely. Cool the potatoes completely. Peel it and cut it into small cubes. Add potatoes to salad.

Step 5

Step 5
If you like fresh greens, then add finely chopped green onions or dill to the salad.

Step 6

Step 6
Mix the ingredients. Season the salad with mayonnaise and try it. Add salt and pepper to taste. But keep in mind that squid and mayonnaise contain salt, do not oversalt. Serve the salad immediately — dressed salads are not stored.

Additional rubrics

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