Warm Potato Salad with Sardines
Warm Potato Salad with Sardines
2 Serving
Sardines are very happy in the company of potatoes. The combination just works. This salad makes a terrific lunch with a big green salad. It can also be made ahead and re-heated for 2 minutes in a microwave or it can be eaten cold. 4 ounces potato (two medium) (Yukon Gold or red potatoes work best) 1 can sardines, water packed, drained (see Ingredient Tip) Dressing: 1 tsp olive oil, preferably extra virgin 1 tbsp red onion or green onion (scallion) chopped 1 tbsp balsamic vinegar or apple cider vinegar 1 tbsp parsley (chopped) 1 tsp mixed herb and spice blend (see Ingredient Tip) Optional, but recommended: 1 tbsp fresh grated ginger root (see Ingredient Tip) 1 clove garlic, shopped
Start to finish: 5minutes
Ingredients
4 ounces potato (two medium) (Yukon Gold or red potatoes work best)
1 can sardines (about 4 oz), water-packed, drained
Dressing:
1 tsp olive oil, preferably extra virgin
1 tbsp red onion or scallions, chopped
1 tbsp balsamic vinegar or apple cider vinegar
1 tbsp parsley (chopped)
1 tsp mixed herb and spice blend
Optional, but recommended:
1 tbsp fresh grated ginger root
1 clove garlic, chopped
Cook the unpeeled potatoes in boiling water. Peel while still warm and sliced in to thick slices or chunks. (Use a dish cloth or paper towel to hold the potato, balance on a fork and remove the peel with a sharp knife.) Whisk the salad dressing and toss with the warm potatoes, then fold in the sardine. Add a little salt and pepper if you think the dish needs it. Garnish with cherry tomatoes, if you like, and serve.
Ingredient Notes:
Balsamic vinegar is much stronger than apple cider vinegar, but it adds a wonderful, complex taste that many people love. If you find it too strong, stick with a milder vinegar, like apple cider. The ginger and garlic make very nutritious (and tasty) additions. If you have them on hand and have a minute or two to work them in, it's definitely worth the trouble.
Great additions to this salad:
Chopped walnuts; diced apple; diced tomato or cherry tomatoes; chopped hard boiled egg; steamed baby spinach leaves; diced red pepper; toasted pine nuts.
Nutritional Information:
Per serving:
163 calories
8 g total fat (3 g sat)
28 mg cholesterol
12 g carbohydrate
10 g protein
1 g fiber
79 mg sodium
2 Serving
Sardines are very happy in the company of potatoes. The combination just works. This salad makes a terrific lunch with a big green salad. It can also be made ahead and re-heated for 2 minutes in a microwave or it can be eaten cold. 4 ounces potato (two medium) (Yukon Gold or red potatoes work best) 1 can sardines, water packed, drained (see Ingredient Tip) Dressing: 1 tsp olive oil, preferably extra virgin 1 tbsp red onion or green onion (scallion) chopped 1 tbsp balsamic vinegar or apple cider vinegar 1 tbsp parsley (chopped) 1 tsp mixed herb and spice blend (see Ingredient Tip) Optional, but recommended: 1 tbsp fresh grated ginger root (see Ingredient Tip) 1 clove garlic, shopped
Start to finish: 5minutes
Ingredients
4 ounces potato (two medium) (Yukon Gold or red potatoes work best)
1 can sardines (about 4 oz), water-packed, drained
Dressing:
1 tsp olive oil, preferably extra virgin
1 tbsp red onion or scallions, chopped
1 tbsp balsamic vinegar or apple cider vinegar
1 tbsp parsley (chopped)
1 tsp mixed herb and spice blend
Optional, but recommended:
1 tbsp fresh grated ginger root
1 clove garlic, chopped
Cook the unpeeled potatoes in boiling water. Peel while still warm and sliced in to thick slices or chunks. (Use a dish cloth or paper towel to hold the potato, balance on a fork and remove the peel with a sharp knife.) Whisk the salad dressing and toss with the warm potatoes, then fold in the sardine. Add a little salt and pepper if you think the dish needs it. Garnish with cherry tomatoes, if you like, and serve.
Ingredient Notes:
Balsamic vinegar is much stronger than apple cider vinegar, but it adds a wonderful, complex taste that many people love. If you find it too strong, stick with a milder vinegar, like apple cider. The ginger and garlic make very nutritious (and tasty) additions. If you have them on hand and have a minute or two to work them in, it's definitely worth the trouble.
Great additions to this salad:
Chopped walnuts; diced apple; diced tomato or cherry tomatoes; chopped hard boiled egg; steamed baby spinach leaves; diced red pepper; toasted pine nuts.
Nutritional Information:
Per serving:
163 calories
8 g total fat (3 g sat)
28 mg cholesterol
12 g carbohydrate
10 g protein
1 g fiber
79 mg sodium
posted by Mater at 2:13 PM
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