Insalata di Patate e Calamari was a dish discovered years ago. A light potato salad with baby squid and a black olive tapenade spread mixed into the dressing. The flavours were out of this world. It wasn't very pleasing to the eye, however, as the tapenade tinged the potatoes grey. Enter the purple potato. These babies do loose a bit of vibrancy when boiled, but when spritzed with the lemon afterwards, bounce right back to a startling violet hue. Perfect for salads.
I've used strictly calamari in the past, but this time went for a calamari-based seafood mix I'd picked up. The seafood is brought to life in a quick aromatic boil of wine and herbs, then cooled to be mixed with the potatoes. Not at all overly fishy for a salad, and would serve well as a light lunch or side to a grilled meaty main.
Next time violet potatoes present themselves, I'm trying Apron and Sneaker's salad with tomatoes, pancetta, and blue cheese. But for now, while biding my time for proper fresh tomatoes, this bright salad from the sea is just what the mid-winter blahs needs.
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