SARDINE BABY POTATO SALAD WITH DIJON DRESSING
This Sardine Baby Potato Salad With Dijon Dressing is a nutrient-rich lunch that’s simple, satisfying and full of wholesome Mediterranean flair. The protein-packed sardines in olive oil provide essential omega-3 fatty acids, while baby potatoes add heartiness and comfort. This Sardine Baby Potato Salad With Dijon Dressing is finished with a Dijon mustard dressing, a sprinkle of chopped parsley and a dash of black pepper. This bowl is flavourful without fuss. It is ideal for those seeking a quick and balanced dish that can be assembled in minutes yet tastes like a complete meal. This delicious baby potato bowl works well for pescatarians and those on a gluten-free diet.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Boil, No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Healthy, High Fibre, Low Sugar, Wheat / Gluten-Free, Low Fat
DISH TYPE
Bowl
INGREDIENTS
Here is a list of ingredients for the preparation of Sardine Baby Potato Salad With Dijon Dressing:
- 90 grams | 3.17 ounces | sardines in olive oil, drained
- 120 grams | 4.23 ounces | ½ cup cooked baby potatoes, halved
- 3 grams | 0.11 ounces | 1 tablespoon chopped parsley
- 5 grams | 0.18 ounces | 1 teaspoon Dijon mustard
- 3 grams | 0.01 ounces | 1 pinch black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 412 kilocalories
- Total Fat: 22.4 grams
- Saturated Fat: 3.5 grams
- Carbohydrates: 18.6 grams
- Fibre: 2.2 grams
- Sugar: 1.3 grams
- Protein: 35.1 grams
- Sodium: 498 milligrams
- Cholesterol: 94 milligrams
- Vitamin D: 4.1 micrograms
- Calcium: 192 milligrams
- Iron: 2.6 milligrams
- Potassium: 611 milligrams
PREPARATION
These steps are followed for the preparation of Sardine Baby Potato Salad With Dijon Dressing:
- Cook The Potatoes: Boil baby potatoes in lightly salted water until fork-tender (about 12 to 15 minutes). Drain and let cool slightly. Cut into halves.
- Drain And Prepare Sardines: Open the tin of sardines and gently drain the olive oil. Set aside the fish in a bowl.
- Mix The Dressing: In a small bowl, whisk Dijon mustard with a tablespoon of warm water until smooth.
- Combine Ingredients: In a serving bowl, layer the halved baby potatoes and sardines. Drizzle with the mustard dressing.
- Finish And Season: Sprinkle chopped parsley and a pinch of black pepper over the top. Toss lightly and serve warm or at room temperature.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the preparation of Sardine Baby Potato Salad With Dijon Dressing:
- Boil In Advance: Cook the potatoes ahead of time and chill for quicker assembly during lunch hours.
- Use Quality Sardines: Choose boneless, skinless sardines packed in olive oil for better texture and richness.
- Warm Or Cold: This bowl works well warm or chilled, perfect for meal preparation or summer days.
- Even Dressing Distribution: Mix the dressing before pouring for better flavour consistency.
VARIATIONS
- Add Greens: Serve the bowl over a bed of rocket or spinach for extra fibre and vitamins.
- Switch Proteins: Swap sardines for canned mackerel or grilled anchovies for variety.
- Add Crunch: Toss in a handful of roasted chickpeas or sunflower seeds for texture.
- Boost Carbohydrates: Add a spoonful of cooked quinoa or wholegrain couscous to increase satiety.
PREPPING AND STORAGE
- Refrigerator Storage: Store the assembled bowl in an airtight container in the refrigerator for up to 24 hours. Add dressing just before serving to maintain freshness.
- Make-Ahead Potatoes: Boiled baby potatoes can be kept refrigerated for up to 3 days.
- Do Not Freeze Sardines: For optimal texture and safety, do not freeze sardines once opened. Prepare fresh as needed.
- Separate Storage: If prepping multiple servings, store sardines and potatoes separately to avoid sogginess.
