Warm Confetti Potato Salad with Squid and Coconut Turmeric Dressing. GF recipe.

Let’s celebrate the Autumn harvest with this delicious gourmet potato salad. Just look at these colors. I love colorful dishes! Three color baby potato, poached baby squid, and sunshine coconut dressing, inspired by Indonesian cuisine. This delicious and healthy salad will leave you feeling satisfied and you’ll probably forget that you just ate something that was pretty healthy.

Sunshine creamy turmeric and lime dressing is a simple and flavorful way to get more anti-inflammatory turmeric and vitamin C into your diet.

Squid or calamari is, of course, famous for being difficult to cook, because it gets tough or rubbery. They must be cooked either a very short time or a very long time. Anything in between turns it into rubber. For this recipe, I chose the poaching method. Cook squid in a big pot of boiling unsalted water, uncovered, until just opaque, 40 to 60 seconds. Then plunge into ice water to stop cooking.

Brazilian pink peppercorns have a sweet peppery taste that perfectly combined with seafood.

Pink peppercorns are not true peppercorns (genus Piper) but are the ripe berries of the Brazilian pepper tree. Since they are the same shape and size as true peppercorns, they are marketed under the name “pink peppercorn.”


3-4 Serves

  • one pack baby potato (about 700g), scrubbed and washed
  • 1/2 kg  baby squids
  • 1/2 red onion, finely sliced
  • fresh coriander leaves
  • pink peppercorn
  • Maldon salt
  • lime wedges

Coconut dressing:

  • 1/2 cup coconut milk
  • juice of 1 or 2 limes
  • 1/3 teaspoon turmeric powder
  • 1/3 teaspoon coriander powder
  • pinch of cumin seeds
  • 2 teaspoons apple cider vinegar
  • 1-2 teaspoon maple syrup
  • 1 teaspoon tamari sauce
  • 1/3 cup water
  • 1 tbsp grapeseed oil
  • fresh green chili, seeded (optional)
  • a few sprigs of fresh coriander
  • black pepper
  • Maldon salt


  1. In a large pot, cover the baby potatoes with cold water, add salt and bring it to a boil over medium heat. Cook the baby potatoes until medium soft, but not mushy.
  2. Pull the insides out of the baby squid. Remove the flexible, translucent piece of cartilage from the squid’s center. Take out any jelly-like substances. Keep the head and tentacles. Carefully place it on a cutting board and, using a sharp knife, slice between the eyes and the tentacles and discard everything but the tentacles. Feel around in the center of the tentacles until you feel a hard thing, pull it out, and discard it. Repeat with the rest of your squid, rinse your tubes and tentacles under cold running water, and you’re ready to cook.
  3. Cook squid in a big pot of boiling unsalted water, uncovered, until just opaque, 40 to 60 seconds. Plunge into ice water to stop cooking. Drain in a colander. Chill them slightly, then cut into rings.
  4. Place all ingredients for coconut dressing in the high-speed blender and mix until smooth. Add more lime juice or maple syrup depending on your preferences. Pour dressing into the jar and chill in the fridge until it’s thickened.
  5. Cut the baby potatoes in half and place in big salad bowl with squids and finely sliced red onion. Add the dressing and give everything a good mix. Sprinkle with pink peppercorns and fresh coriander leaves. Serve warm with lime wedges.





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