Calamari Salad With Potatoes and Olives

Name: Calamari Salad With Potatoes and Olives
Yield: 4 servings
Ingredients: Salt and pepper; 2 tablespoons lemon juice; 1 teaspoon minced garlic; ½ teaspoon dried oregano; 6 tablespoons extra-virgin olive oil; 1 pound Yukon Gold or other yellow potatoes, peeled and cut into ½-inch cubes; 1 pound fresh or thawed frozen calamari, bodies sliced ¼-inch-thick, tentacles left intact; 2 tablespoons chopped pepperoncini, plus 1 tablespoon pepperoncini brine; ½ cup thinly sliced celery; ½ cup finely chopped scallions; ¼ cup pitted green olives, thinly sliced or chopped

By Kay Chun

Published June 17, 2025

Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.

Media 1 of 1

Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Rating: 5(27)
Comments: Read comments

Make this fantastic seafood-meets-potato salad for your next potluck or summertime party. Calamari turns tender with just a quick boil and readily absorbs the tangy lemony dressing while warm. Crunchy celery, briny olives and pickled spicy pepperoncini add piquancy and personality to the salad, while scallions bring lovely mild onion flavor. (Chives would also work nicely.) The salad is equally tasty at room temperature or chilled, and can be made a few hours ahead. Leftovers are wonderful tossed with warm pasta and a bit more olive oil.

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Ingredients

Yield:4 servings

Salt and pepper
2 tablespoons lemon juice
1 teaspoon minced garlic
½ teaspoon dried oregano
6 tablespoons extra-virgin olive oil
1 pound Yukon Gold or other yellow potatoes, peeled and cut into ½-inch cubes
1 pound fresh or thawed frozen calamari, bodies sliced ¼-inch-thick, tentacles left intact
2 tablespoons chopped pepperoncini, plus 1 tablespoon pepperoncini brine
½ cup thinly sliced celery
½ cup finely chopped scallions
¼ cup pitted green olives, thinly sliced or chopped

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot or saucepan of salted water to a boil over high.
Step 2
Meanwhile, in a large bowl, combine lemon juice, garlic and oregano, and season with salt and pepper. While whisking constantly, slowly drizzle in the oil until well blended. Reserve 2 tablespoons of the dressing in a small bowl.
Step 3
Once the water is boiling, add the potatoes and cook until completely tender, 10 to 12 minutes. Using a spider or slotted spoon, transfer potatoes to a paper towel-lined plate, spread in a single layer and season with salt. Let stand until completely cool and dry, about 15 minutes.
Step 4
Meanwhile, add calamari to the boiling water and cook until just opaque and cooked through, 2 minutes. Drain well, then add to the large bowl and toss to evenly coat in the dressing. Season with salt and pepper and let stand at room temperature to marinate, stirring occasionally, while the potatoes cool.
Step 5
Add cooled potatoes to the calamari and drizzle over the reserved dressing. Add pepperoncini, pepperoncini brine, celery, scallions and olives. Season with salt and pepper and gently fold until well incorporated. Serve at room temperature or chilled.