Warm Potato and Calamari Salad with Lemon and Olive Oil

This is the kind of dish you find in small coastal trattorias up and down the Italian coast — soft potatoes, just-cooked calamari, a squeeze of lemon, and good olive oil. Nothing fancy, and that's the point. The potatoes bring the softness, the calamari brings a little chew, and the celery — if you use it — brings the crunch that ties it all together.

The olive oil isn't just dressing here, it's doing the real work. Toss it with the potatoes and calamari while they're still warm, and it soaks straight in, carrying the lemon and pepper with it. Cold potatoes barely absorb anything, but warm ones pull the oil deep into every bite. That's not just about taste, either — the oil helps your body absorb the nutrients in the potatoes and calamari, and its fat keeps you full and satisfied for hours after the plate's empty.

The lemon cuts through the richness of the oil and the calamari, while the celery's snap keeps every forkful from feeling too soft. Parsley on top brings a grassy freshness, no extra work required.

Potatoes bring the carb, calamari brings the protein — this plate is already a complete meal. Add crusty bread if you want something to mop up the last of the dressing, but you don't need anything else.

Ingredients

500g fresh calamari, cleaned and sliced into rings

500g yellow gold potatoes, peeled and cubed

4 tbsp extra virgin olive oil

1 lemon, juiced

1 bunch fresh flat-leaf parsley, finely chopped

1 tsp black pepper

1 pinch sea salt

1 stick celery, thinly sliced (optional, for crunch)

Method

Boil the potatoes in cold salted water, bring to a boil, and cook 10–12 minutes until tender but still holding their shape. Drain and set aside in a large bowl.

Drop the calamari into the same pot (or fresh water) and cook 2–3 minutes, just until opaque and firm. Pull it out immediately — any longer and it turns rubbery.

Whisk the olive oil, lemon juice, salt, and pepper together while everything is still warm.

Add the warm calamari and celery to the potatoes, pour over the dressing, and toss gently — the warm potatoes will pull in the oil and lemon as you mix.