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Squid salad with potatoes and pickles
1 serving
Wash the squid in cold water, clean, beat with a wooden hammer on both sides and cook in boiling salted water for 4-5 minutes, then cool them in a decoction and cut into strips. Wash the potatoes and boil in a "uniform, " then cool, peel and cut into small slices. Cut the pickles into strips. Rinse the spring onions, brush off and finely chop. Combine the squid with the potatoes, pickles, spring onions, season with black pepper, salt, mayonnaise and mix thoroughly. Refrigerate the salad for 2 hours, and garnish with the parsley greens before serving.
Wash the squid in cold water, clean, beat with a wooden hammer on both sides and cook in boiling salted water for 4-5 minutes, then cool them in a decoction and cut into strips. Wash the potatoes and boil in a "uniform, " then cool, peel and cut into small slices. Cut the pickles into strips. Rinse the spring onions, brush off and finely chop. Combine the squid with the potatoes, pickles, spring onions, season with black pepper, salt, mayonnaise and mix thoroughly. Refrigerate the salad for 2 hours, and garnish with the parsley greens before serving.
potatoes - 5 pcs., parsley greens - 30 g, green onions - 100 g, salt to taste, fresh squid - 250 g, mayonnaise - 100 g, salted cucumbers - 2 pcs., ground black pepper - 0.3 tsp.
