Cuttlefish and potato salad

Let's prepare cuttlefish and potato salad, a unique fish-based dish, quick to make and practical to eat anywhere.

Summer is beautiful to experience, with trips out of town and long journeys. Wherever you are, know that there is one certainty: you can take cuttlefish and potato salad with you. It is a single dish that is easy to make and good to eat cold. It can be prepared in a short time, because you just need to cook the cuttlefish very easily. Boil the potatoes and season everything, the dish is ready immediately. With its genuine and fresh flavour, this fish dish is truly nutritious and satiating.

Preparing the recipe for cuttlefish and potato salad

1. Wash and peel the potatoes, cut them into chunks and place them in a saucepan full of cold water.
2. Boil them for about 20 minutes ; then, drain them and let them cool.
3. Move on to the cuttlefish, which you must wash and clean, eliminating the sacs from the tentacles.
4. Place them in a pot full of water, together with part of the parsley and celery.
5. Season with salt and pepper and bring to the boil over moderate heat . Then, cook for about 20 minutes.
6. Prick them with a fork and, if they are cooked to perfection, you can drain.
7. Transfer the cuttlefish into a bowl, adding the potatoes.
8. Season with olive oil and lemon juice; season with salt and pepper and mix, completing with the chopped parsley . The dish is ready!

The recipe is simple and delicious, a variant of potato salad that we absolutely recommend you try.

storage

Cuttlefish and potato salad is a ready-made dish to be enjoyed cold on any occasion, nutritious and satiating for a day away from home. You can store it for 1-2 days in the fridge in an airtight container.

Riproduzione riservata © - WT