Author and Educator
Use the small Norwegian Brisling sardines for this salad. They’re a little fishier-tasting than other types, and are generally smoked and canned in olive oil. Of course, sardines are also delicious mashed, in a sandwich made of well-buttered bread with a generous sprinkling of lemon juice and a thin slice of onion.
4 to 6 servings
- 6 medium-sized new red potatoes, unpeeled
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper
- 1 medium red onion, coarsely chopped
- 2 tablespoons parsley, chopped
- 3 cups chopped mixed salad
- Two 3 1/4-ounce cans Brisling sardines
- 2 hard-boiled eggs, quartered
- 1 cup mayonnaise
- 1/3 cup Dijon mustard
- 1 tablespoon fresh dill, chopped
Boil the potatoes in their jackets until tender; set aside to cool. When they are comfortable enough to handle, slip off the skins and slice them into a bowl. Add 3 tablespoons of the olive oil, 1 tablespoon of wine vinegar, and salt and pepper to taste. Cool. Add the red onion, parsley, and remaining olive oil and vinegar and toss gently. Arrange on a bed of greens.
Open and carefully drain the sardines; try to keep them whole. Place them on top of the potato salad, alternating with the hard-boiled eggs.
Combine the mayonnaise, mustard, and dill to make a mustard mayonnaise sauce. Serve with the salad.