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This fresh, colorful Calamari Potato Salad is an inspiration from our travels in Spain. It's perfect for a light lunch, as a side for dinner.


4 servings (or 2-3 servings if eaten as a meal)

Total time

30 minutes






  • 1 lb baby potatoes, halved or quartered if they are not bite sized
  • 1 lb fresh squid/calamari rings
  • 3 tablespoons olive oil (divided)
  • juice of lemon
  • ½ small red onion (thinly sliced)
  • 2 small bell peppers, seeds removed and thinly sliced
  • ¼ cup parsley leaves (chopped)
  • salt & pepper, about 1/2 teaspoon each


  1. Cook the potatoes in salted boiling water for about 5-8 minutes, or until they are easily pierced with a fork. Drain and rinse under cold water. It is fine if the potatoes are still warm.
  2. Heat 1 tablespoon of olive oil in a large pan. Season the calamari rings with salt & pepper (to taste), and cook the calamari rings over high heat for 2-4 minutes, or until they are fully cooked.
  3. In a large bowl, combine the remaining 2 tablespoons olive oil, juice of 1/2 lemon, sliced red onion, and mix well. Add the sliced bell peppers, chopped parsley, cooked potatoes, and cooked calamari and mix well. Season with salt and pepper to taste, about 1/4 to 1/2 teaspoon each.
  4. Serve immediately or chill in the fridge and serve cold.
  5. View the recipe instructions at Babaganosh

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