CentMenu / Lunch
Sardine potato salad
Canned sardines and roasted peppers give a simple potato salad plenty of flavor.
PescatarianNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) potatoes
- 8.47 oz (240 g) canned sardines
- 5.64 oz (160 g) roasted red peppers
- 0.5 red onion
- 1¾ tbsp (25 ml) olive oil
- 1¼ tbsp (20 ml) wine vinegar
- ¼ tsp (2 g) salt
Let’s cook
Peel and dice 2.2 lb (1 kg) potatoes; boil in water over medium heat for 15 minutes, until tender, then drain and let cool for 10 minutes.
Drain 8.47 oz (240 g) canned sardines and 5.64 oz (160 g) roasted red peppers; slice the peppers and finely chop 0.5 red onion.
Toss the potatoes and vegetables with 1¾ tbsp (25 ml) olive oil, 1¼ tbsp (20 ml) wine vinegar and ¼ tsp (2 g) salt; gently fold in the sardines so they stay in pieces.