For the potato salad
For the salsa verde
To prepare the squid, use a pairing knife to slice down one side so the hood opens out into one sheet. Scrape away any membrane within the squid, taking care not to cut the flesh. Discard all the membrane.
Score the squid gently in a crosshatch pattern, making sure you don’t go all the way through the flesh.
Cut the squid into fairly uniform triangles.
Prepare the tentacles by cutting out any hard membrane surrounding the top end of the tentacles and halving lengthways.
Wash the squid thoroughly and chill until needed.
To make the potato salad, place the baby potatoes in a large pot of water. Season well with salt and bring to a boil, cooking for about 10 minutes or until just cooked through. Drain and let them cool slightly.
Generously oil the grate of a medium-high grill. In a large bowl, combine the olive oil, apple cider vinegar, garlic and mustard. Season with salt and pepper.
Add the boiled potatoes and toss gently to coat.
Grill the potatoes, flipping once, until golden brown – about 5 minutes.
Add the herbs to the oil mixture, then return the potatoes to the mixture and toss again.
Add the capers and red onion.
To make the salsa verde, arrange the spring onions on the grill and cook, turning occasionally, until charred and softened. Allow to cool slightly.
Meanwhile, pick the leaves from the basil, and the leaves and tender stems from the coriander and parsley – you should have about 1 cup of each.
Pulse the chilli and herbs in a food processor until finely chopped.
Add the oil, vinegar and salt and pulse until a thick sauce forms.
Roughly chop the grilled spring onions and stir into the herb mixture.
To grill the squid, pat the pieces with a kitchen towel to dry.
Rub olive oil all over the squid, place over the hottest part of the grill, turning occasionally, until browned on both sides – for about 1-2 minutes.
Transfer to a platter and season with salt and pepper. Drizzle with olive oil.
Serve the grilled squid with the potato salad and salsa verde.