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Caputo’s Potato & Squid Salad


1 lb. squid, cleaned, you may substitute shrimp
salt
1 lb. new potatoes, washed
1 T. capers, rinsed well
1/2 cup Vidalia or other sweet onion, diced
1 lg. red bell pepper, roasted, peeled and cut into 1/2 inch strips
6 cornichon, diced
10 oil cured olives, pitted and quartered
8 fresh basil leaves
6 fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
salt and freshly ground black pepper


Cut squid bodies into 1/2 inch rings, leave tentacles whole. Boil in salted water for about 2 minutes or until barely done, drain. In a separate pan boil the potatoes in water to cover until they are easily peirced with a knife. Do not overcook. Potatoes should still be firm and hold their shape. Drain well and cool. Cut into 1/2 inch dice.

In a serving dish combine the squid, potatoes, capers, onion, red pepper, cornichon and olives. Tear basil and mint leaves into small pieces and add. Add the olive oil, lemon juice, salt and pepper, toss well. Let stand at room temperature for one hour. If marinating for more than one hour you must refrigerate. Before serving check to see if the salad needs more seasoning or oil and lemon juice.

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