Description
Savory and satisfying, this tinned fish salad with potatoes and sardines is a hearty twist on pantry staples—perfect for quick dinners or easy meal prep.
Ingredients
Scale
Vegetables & Eggs
- 2 medium potatoes, peeled and diced
- 1 medium carrot, peeled and diced
- 2 hard-boiled eggs, chopped
Fish
- 1 can sardines in olive oil or tomato sauce (about 4 oz), drained (reserve 1 tbsp oil or sauce)
Dressing & Seasonings
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
Garnish (Optional)
- 1 tablespoon chopped parsley or chives
Instructions
- Cook the Vegetables: Bring a medium pot of salted water to a boil. Add the diced potatoes and carrots. Cook for 6–8 minutes, or until the potatoes and carrots are fork-tender. Drain them thoroughly and let them cool to room temperature.
- Prepare the Base: In a large bowl, combine the cooked potatoes, carrots, and chopped hard-boiled eggs. Gently mix to distribute the ingredients evenly.
- Make the Dressing: Add the mayonnaise, Dijon mustard, and the reserved tablespoon of sardine oil or tomato sauce to the bowl. Mix gently until everything is nicely coated with the creamy, tangy dressing.
- Add the Sardines: Carefully fold in the drained sardines, trying to keep some larger chunks intact for texture and presentation. Mix just enough so the sardines are distributed but not completely broken up.
- Season and Finish: Season the salad with salt and freshly ground black pepper to taste. Taste and adjust seasoning as desired.
- Garnish and Serve: Transfer the salad to a serving plate or bowl. Top with chopped parsley or chives if using. Serve chilled or at room temperature with toasted bread or crackers.
Notes
- You can use sardines in either olive oil or tomato sauce depending on your preference; both give unique flavors.
- For extra freshness, add diced cucumber or celery into the salad.
- The salad keeps well in the fridge for up to 2 days; it’s great for meal prep.
- Try adding a squeeze of lemon for brightness just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 345
- Sugar: 3g
- Sodium: 415mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 195mg