Salad with potatoes and canned squid
Description
For the salad, it's best to boil the potatoes and eggs in advance—this will make the salad quicker to prepare and the potatoes easier to slice. It's better to use squid in their own juice, or dress the salad with the oil from the squid marinade; otherwise, the salad may turn out too oily. You can add any fresh herbs to the salad.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the potato and canned squid salad. Boil the eggs hard and let them cool, rinse the green onions under cold water and dry them. Drain the squids in a colander and let the brine drain off completely.
- 2
Step 2
If the squid are large, slice them and place in a bowl. Finely chop the red onion and add to the squid.
- 3
Step 3
Peel the boiled potatoes and cut them into small cubes, then add to the salad.
- 4
Step 4
Chop the green onions and add them to the bowl with the squid and vegetables.
- 5
Step 5
Peel the eggs, chop them finely into small cubes, add to the salad, and mix.
- 6
Step 6
Season the salad with salt, add mayonnaise, and mix. Transfer the salad to a serving bowl and serve.
- 7
Step 7
Done.