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Sardine and crispy potato salad

Sardine and crispy potato salad
Gesamt: 25minSchwierigkeit: EasySalateMediterran

Consider boring salads a thing of the past and get ready to upgrade lunch to something truly satisfying. This salad is satiating thanks to the crispy potatoes and protein packed (not to mention omega-3s!) sardines, lightened up with peppery arugula and lemon vinaigrette. A true summer staple!

Unsere Lieferpartner

Zutaten

Portionen
  • Kartoffel, mehlig
    200 g Kartoffeln, mehlig
  • Butter
    10 g Butter
  • Sardinen, in Öl
    125 g Sardinen, in Öl
  • Rucola
    60 g Rucola
  • Cherrytomaten
    100 g Cherrytomaten
  • Petersilie, frisch
    5 g Petersilie, frisch
  • Salz
    1 TL Salz
  • Pfeffer, frisch gemahlen
    1 TL Pfeffer, frisch gemahlen
  • Lemon vinaigrette

  • Zitronensaft
    2 TL Zitronensaft
  • Olivenöl
    20 g Olivenöl
  • Senf
    10 g Senf
  • Wasser
    10 g Wasser

Kochschritte

  • Schritt 1/6

    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.

  • Schritt 2/6

    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.

  • Schritt 3/6

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

  • Schritt 4/6

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

  • Schritt 5/6

    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.

  • Schritt 6/6

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

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