Potato salad with squid
Description
The recipe won't take much time. If you want to find out, serve at the table.
Instructions
- 1
Step 1
First, prepare the cauliflower for the salad. Use only fresh cauliflower, as frozen will not hold its shape and will turn into a "mush." Wash the head, break it into florets, and boil in salted water for about five minutes. Drain the cooked cauliflower in a colander.
- 2
Step 2
Now it's time for the squid. You can use either white or pink ones. It's better to buy already cleaned bodies, as they are less troublesome to work with. Place the squid into boiling water for two to three minutes. That's enough—otherwise, the meat will become very tough. Slice the boiled bodies into rings.
- 3
Step 3
Wash the potatoes and boil them until cooked, keeping the skin on. This way, you'll retain all the vitamins and minerals beneficial for the body. Peel the boiled potatoes and cut them into cubes.
- 4
Step 4
Now you will need a carrot. Wash it and thoroughly scrape it with a knife. Then boil it whole until fully cooked. This will take about five to seven minutes. Slice the carrot into half-rings or cut it in any other convenient way.
- 5
Step 5
Boil the egg as well. To prevent it from cracking during boiling, add a pinch of salt to the water. Boil for ten minutes until hard-boiled. Rinse with cold water to make the shell easier to peel, then peel and chop into small pieces.
- 6
Step 6
Peel the onion and slice it into rings or half-rings. You can use regular yellow onion, but a sweet variety (for example, "Crimean") or white salad onion would be better, as they are less bitter.
- 7
Step 7
Now you need to place all the boiled and sliced ingredients into a salad bowl. Pour in the heavy cream and olive oil, add salt to taste. Mix everything thoroughly and serve the salad.