Grilled Calamari and Fingerling Potato Salad

Name: Grilled Calamari and Fingerling Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 454 grams frozen cleaned calamari (tubes and tentacles), thawed and rinsed; 946 milliliters torn dandelion greens or curly endive; 1 kilograms fingerling potatoes; 2 Tbsps chopped fresh flat-leaf parsley; 3 garlic cloves, minced; 2 Tbsps extra-virgin olive oil; 2 teaspoons grated orange zest; 1 teaspoons dried crushed red pepper; 1 teaspoons sea salt; 3 Tbsps sea salt; 8 servings Red Wine Vinaigrette

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.

Instructions

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.

Ingredients you will need

Potato