Sardine and crispy potato salad

Kochschritte

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01 / 06

Wash and slice the potatoes into 1cm thick pieces and add to a pot of boiling water. Cook 10 minutes on medium heat until the potatoes are just fork tender.

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02 / 06

Drain the potatoes and add to a frying pan along with butter, salt, and pepper. Cook the potatoes over medium-high heat, flipping as necessary until the potatoes are crisp and golden brown.

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Meanwhile, add rinsed arugula to a bowl along with sliced tomatoes and finely chopped parsley.

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Combine the olive oil, lemon juice (fresh is best), and mustard to make the vinaigrette. Add water to thin to your desired consistency.

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When the potatoes are fully cooked, turn off the heat but keep them in the pan to remain warm. Open the tin of sardines and transfer the fish with as little oil as possible to the salad bowl.

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Add the warm potatoes to the salad bowl and top generously with the lemon vinaigrette. Serve with more lemon juice if desired.