Squid Salad With Mint

• 1 1/2 pounds cleaned squid, cut into rings
• Juice of 1 lemon
• 2 tablespoons red-wine vinegar
• 3/4 pound potatoes
• 1 clove garlic, minced, with green part removed
• 1/4 cup chopped Italian parsley
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon hot pepper flakes
• 1 tablespoon red wine vinegar
• Lemon juice to taste
• 1/2 cup mint leaves, chopped
• Coarse salt and freshly ground pepper to taste
• Whole mint leaves to garnish

1. Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes).
2. Cook potatoes until tender and cut them into one-inch cubes.
3. Set aside.
4. Make dressing.
5. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice.
6. Shred mint leaves and add them to the mixture.
7. Season to taste with salt and pepper and mix thoroughly.
8. Combine the squid and potatoes in a serving bowl and add dressing.
9. Toss and let marinate for at least three hours in the refrigerator before serving.

lemon, redwine vinegar, potatoes, clove garlic, italian parsley, extravirgin olive oil, hot pepper, red wine vinegar, lemon juice, mint, salt, mint

Taken from cooking.nytimes.com/recipes/10320 (may not work)