Easy Squid and Potato Salad
Looking for a fresh, protein-packed seafood salad that’s both satisfying and easy to prepare? This Easy Squid and Potato Salad brings together tender marinated squid, creamy potatoes, chickpeas, crisp green beans, and peppery rocket in a smoky harissa and lemon dressing.
Inspired by Mediterranean flavors, this healthy salad works perfectly as a light dinner, lunch, or entertaining dish. The combination of seafood, legumes, and vegetables creates a balanced meal rich in protein, fiber, and essential nutrients.
Why You’ll Love This Recipe
- High in protein and fiber
- Mediterranean-inspired flavors
- Naturally dairy-free
- Great for meal prep
- Ready with simple ingredients
- Healthy and filling without being heavy
Ingredients
For the Squid Marinade
- 1 tbsp fresh lemon juice
- 2 tsp extra virgin olive oil
- 1 tsp harissa paste
- 1 tsp smoked paprika
- 500g squid tubes, scored and cut into 3cm pieces
For the Salad
- 400g kipfler potatoes, scrubbed
- 1 red onion, thinly sliced
- 400g can chickpeas, rinsed and drained
- 1 large chargrilled red capsicum, sliced
- 200g green beans, steamed and halved
- 100g baby rocket
For the Dressing
- 1 tbsp fresh lemon juice
- 1/2 tsp harissa paste
- Remaining olive oil and seasonings
How to Make Easy Squid and Potato Salad
Step 1: Marinate the Squid
In a shallow dish, combine:
- Lemon juice
- Olive oil
- Harissa paste
- Smoked paprika
Add the squid and toss until coated.
Cover and refrigerate for 1 hour.
Step 2: Prepare the Dressing
In a small bowl, combine:
- Remaining lemon juice
- Remaining harissa paste
Set aside.
Step 3: Cook the Potatoes
Place the potatoes in a steamer basket over boiling water.
Steam for 12–15 minutes or until tender.
Allow to cool slightly before slicing into thick rounds.
Step 4: Cook the Squid
Heat a large non-stick frying pan over high heat.
Cook squid for 1–2 minutes per side until lightly golden and just cooked through.
Transfer to a plate.
Avoid overcooking as squid can become tough.
Step 5: Prepare the Chickpea Mixture
Using the same pan:
- Cook onion for 3–4 minutes until softened.
- Add chickpeas and remaining smoked paprika.
- Cook for 2 minutes.
- Add capsicum and heat through.
- Pour over the reserved lemon-harissa dressing.
- Toss well and season to taste.
Step 6: Assemble the Salad
In a large bowl combine:
- Potatoes
- Green beans
- Rocket
- Warm chickpea mixture
Gently toss to combine.
Divide among serving bowls.
Top with the cooked squid and drizzle over any pan juices.
Serve immediately.
Serving Suggestions
This squid and potato salad pairs beautifully with:
- Crusty sourdough bread
- Grilled vegetables
- Lemon wedges
- Fresh herbs such as parsley or coriander
For extra flavor, sprinkle with toasted almonds or pumpkin seeds.
Tips for Perfect Squid
Don’t Overcook It
Squid cooks very quickly. Either cook it briefly (1–2 minutes) or slowly for a long period. Anything in between can result in a chewy texture.
Marinate for Flavor
The lemon, harissa, and paprika help tenderize the squid while adding smoky, vibrant flavor.
Use Fresh Seafood
Fresh squid delivers the best texture and flavor, although frozen squid works well when properly thawed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For the best texture, consume the squid on the day it’s cooked.
Not suitable for freezing.
Nutritional Information
Per serving:
- Calories: 378
- Protein: 32.9g
- Fat: 8g
- Carbohydrates: 31.5g
This makes it an excellent high-protein meal with moderate carbohydrates and healthy fats.
Frequently Asked Questions
Can I use frozen squid?
Yes. Thaw completely and pat dry before marinating and cooking.
What can I substitute for harissa?
You can use chili paste, smoked paprika, or a mild chili sauce if harissa isn’t available.
Can I make this ahead of time?
The salad components can be prepared ahead, but cook the squid just before serving for the best texture.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Always check packaged ingredient labels to confirm.
Final Thoughts
This Easy Squid and Potato Salad combines tender seafood, hearty potatoes, chickpeas, and fresh vegetables with a smoky harissa dressing for a meal that’s both healthy and satisfying. Whether served for lunch, dinner, or entertaining, it’s a colorful dish that delivers plenty of flavor without requiring complicated preparation.