Salad with squid, potatoes and green peas

The traditional combination of potatoes and green peas in this salad is revealed from a new side thanks to boiled squid. Salad chip - in dressing from vegetable oil and granular mustard which will help to keep natural taste and color of the used products. And to make the salad more fragrant and take on a complete look, we also add fresh herbs - dill and green onions.

Ingredients

• Potatoes - 350 g (4 pcs.)
• Squid - 250 g (3 pieces; thawed weight)
• Canned green peas - 150 g
• Green onion - 15 g
• Fresh dill - 5 g
• Sunflower oil - 4 tbsp. spoons
• Grainy mustard - 1 tbsp. the spoon
• Sugar - 1 pinch
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the necessary ingredients.
2. Remove the squid carcasses from the refrigerator in advance so that they defrost.
3. Drain the marinade from the canned peas.
4. First of all, boil the potatoes in their skins.
5. To do this, thoroughly wash the potato tubers with the hard side of a clean kitchen sponge or vegetable brush. Transfer the potatoes to a saucepan and cover with cold water (800 ml).
6. Place the pot of potatoes over high heat. When the water boils, reduce the heat and boil the potatoes until tender, about 20 minutes (cooking time depends on the variety and size of the tubers). Cooked potatoes should be easy to pierce with a fork.
7. Remove the potatoes from the broth and leave to cool.
8. Now take care of the squid.
9. Rinse completely defrosted squid carcasses, remove the remnants of the insides.
10. Transfer the squid to a bowl.
11. Pour squids with boiling water (700 ml), add 0.5 teaspoons of salt. Bring the water to a boil and boil the squid for 1 minute, no more (otherwise they will become rubbery).
12. Remove the squid from the water and leave to cool.
13. Peel the cooled potatoes.
14. Cut potatoes into cubes.
15. Cut squid carcasses into thin rings.
16. Rinse and dry green onions and dill.
17. Finely chop the dill. Cut the green onion into thin rings.
18. In a bowl or large salad bowl, combine potatoes, squid, peas and herbs.
19. For dressing, in a small bowl or bowl, combine refined sunflower oil, granular mustard, 1 pinch of sugar, salt and ground black pepper.
20. Stir vigorously to make the dressing homogeneous.
21. Pour the mustard dressing over the combined ingredients.
22. Mix salad.
23. Put the salad in the refrigerator for at least 20-30 minutes to cool and all its ingredients to "make friends" with each other.
24. Salad with squid, potatoes, green peas, herbs and mustard dressing is ready to serve.
25. Such a tasty and satisfying salad can be safely included in the festive menu.
26. Bon appetit!