Grilled Calamari and Fingerling Potato Salad
Grilled Calamari and Fingerling Potato Salad requires around 45 minutes from start to finish. This recipe covers 24% of your daily requirements of vitamins and minerals. This side dish has 346 calories, 13g of protein, and 5g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have fingerling potatoes, pepper, olive oil, and a few other ingredients on hand, you can make it.
Place potatoes in Dutch oven; add water to cover and 3 tablespoons sea salt. Boil potatoes until tender; drain and cool. Cover and chill several hours or overnight.
Combine garlic and next 3 ingredients in a large bowl; add calamari. Cover and chill 2 hours or overnight.
Sprinkle calamari with 1/2 teaspoon sea salt and black pepper.
Grill calamari over medium-high heat (350 to 40
for 3 minutes on each side or until opaque.
Cut tubes into rings; leave tentacles whole.
Combine potatoes, calamari, parsley, and 1/2 cup Red Wine Vinaigrette in a large bowl.
Combine remaining vinaigrette and dandelion greens in a large bowl; toss to coat.
Serve potato salad over dressed greens.