Squid salad with potato cubes and rocket

Ingredients for 4 servings:

• 500 g squid(s), preferably small
• 400 g potato(s) (Linda), cooked, peeled
• 8 small shallots (Thai shallots), cut into thin slices (alternatively 1-2 mild onions)
• 2 garlic cloves, finely chopped
• 1 small red bell pepper(s), diced
• 8 tomatoes (cocktail tomatoes), halved
• 1 handful of rocket, stems removed
• 3 tbsp vinegar (white wine vinegar)
• 1 tsp mustard (Dijon, heaped tsp)
• 1 pepper, red, pitted, finely diced
• Salt
• 8 tbsp olive oil, extra virgin, mild
• pepper, black
• 1 pinch(s) of sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Clean the squid under running water. Pull the entrails out of the body by the tentacles and cut them off below the mouthparts, leaving only the tentacles. Peel back the red skin, remove the ink sac, and the transparent horny strip. Rinse the inside of the body thoroughly. Heat water in a pot and add salt. Add the squid tubes and tentacles and bring to a boil. Boil for 1 minute, then remove from the heat and let stand for another 5-10 minutes (depending on the size of the squid). Drain and let cool. Then cut into thin rings and halve the tentacles. Cut larger squid into thin strips. Make a dressing with the listed ingredients. Cut the potatoes into 15 mm cubes. Mix them with the squid along with the onions, diced bell peppers, tomatoes, and chili peppers and drizzle with the dressing. Let stand for about 1 hour. Then stir in the arugula. Finally, season again with coarse black pepper and salt and drizzle with a little fresh oil.