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    • Cuttlefish and Potato Salad

    Mark Sharron
    Easy
    30 Minutes
    2
    Cuttlefish and Potato Salad is an easy and delicious dish perfect for summer barbecues or a light lunch. This dish is packed with flavour and will surely be a hit with your family and friends. The combination of cuttlefish and potatoes is a classic, and adding herbs, olives, and feta cheese gives the dish a Mediterranean twist. The salad is also nutritious, providing a good source of protein, vitamins, and minerals.
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    Ingredients

    • 1 large cuttlefish, cleaned and cut into small cubes
    • 2 large potatoes, peeled and cut into small cubes
    • 1/4 cup olive oil
    • 1/4 cup white wine vinegar
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • Salt and freshly ground black pepper, to taste
    • 1/4 cup chopped red onion
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped fresh dill
    • 1/4 cup sliced black olives
    • 1/4 cup crumbled feta cheese

    Method

    • How to Make Cuttlefish and Potato Salad
    • Bring a large pot of salted water to a boil
    • Add the peeled, cubed potatoes to the boiling water
    • Simultaneously, fill a second saucepan with salted water and bring to a boil
    • While both pots heat, mince garlic, chop parsley, oregano, red onion, basil, and dill
    • Once the potato water is boiling, reduce heat and simmer potatoes until fork-tender, about 8-10 minutes
    • At the same time, boil cubed cuttlefish in the second pot for 45-90 seconds, just until opaque and tender (do not overcook)
    • Drain potatoes and let cool slightly
    • Drain cuttlefish and rinse quickly under cool water to stop cooking
    • In a small bowl, whisk together olive oil, white wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing
    • In a large mixing bowl, combine cooked potatoes, cooled cuttlefish, red onion, parsley, basil, dill, and sliced black olives
    • Drizzle dressing over salad and toss gently to coat all ingredients evenly
    • Gently fold in crumbled feta cheese
    • Taste and adjust seasoning with additional salt, pepper, or vinegar as desired
    • Transfer salad to a serving platter or bowl
    • Garnish with reserved fresh herbs and extra black olives if desired
    • Serve slightly warm or at room temperature for best flavor and texture
    • For plating, use a wide shallow bowl, top with extra feta and a drizzle of olive oil
    • Pair with crusty bread or lemon wedges for a Mediterranean finish