Potato and Sardine Salad

Hello my dear friends!

In Alsace, potatoes are a sacred ingredient!! 😉 and obviously we have the best potato salad in the world! (I’m not exagerating…)

And yet, here I am proposing another recipe: the potato and sardine salad.

And I must say that it’s not bad at all…

This recipe is really simple, quick to make and will be a complete meal. You can also serve my potato and sardine salad as a starter.

This dish is based on 3 main ingredients:

– the potato obviously… I suggest to take a variety that is adequate for steam cooking like the Amandine. You can also have the Roseval (with red skin).

– the sardine with oil: I bought sardines from Conserverie Parmentier, they were delicious. You can also take tuna with oil, anchovies or even mackerel.

– the egg: it’s poached in a vinegar boiling water. Once the water and vinegar starts boiling, make a swirl in the center with a fork for instance, then pour the egg at once (without the shell). The swirl mouvement will help get a rather round shape and a smooth surface to your poached egg.

The result is a winner: kids and grown ups love it ! And you can cook this potato and sardine salad all year long. Perfect or what?

The utensils:

A steam cooker,

A small sauce pan,

A cutting board

And a sharp knife.

Let’s do this!!

The recipe, Chef!

Print Recipe

Potato and Sardine Salad

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Serves: 3 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 20 min

Ingredients

• 3 medium size potatoes
• 1 oil sardine can
• 1 fresh white onion
• 3 eggs
• 3 tablespoons vinegar
• 15 black olives
• Herbs (parsley, coriander, chive)
• Olive oil
• Flower salt
• Pepper

Instructions

1

Peel and cook your potatoes with your steam cooker for 20 minutes.

2

Once cooked, cut them in slices and place them on your plates.

3

Cook the eggs, one after the other, in boiling water with the vinegar for 2 minutes and 30 seconds.

4

Once cooked, place them on your plates.

5

Add 5 olives per plate, the onion finely sliced, herbs, sardine and a bit of olive oil.

6

Season with flower salt and pepper.