Sardine And Potato Salad With Romesco Sauce Recipe

Name: Sardine And Potato Salad With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices; 2 red bell peppers, 1 cut into paper-thin strips; 1/2 pound plum tomatoes, halved lengthwise; 1/3 cup blanched almonds; 1 clove garlic; 1 teaspoon paprika; Pinch cayenne; 1 1/2 teaspoons red- or white-wine vinegar; 2 tablespoons olive oil; 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 4- ounces can boneless, skinless sardines, drained; 1/3 cup chopped fresh parsley

Servings: persons

1 1/2 pounds boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
2 red bell peppers, 1 cut into paper-thin strips
1/2 pound plum tomatoes, halved lengthwise
1/3 cup blanched almonds
1 clove garlic
1 teaspoon paprika
Pinch cayenne
1 1/2 teaspoons red- or white-wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 4- ounces can boneless, skinless sardines, drained
1/3 cup chopped fresh parsley

1
["Put the potatoes in a medium pot of salted water. Bring to a boil. Boil until the potato slices are barely tender, about 5 minutes. Drain the potatoes thoroughly.", "Meanwhile, heat the broiler. Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind. Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down. Broil until charred, about 5 minutes. Peel off and discard the blackened skin.", "Put the roasted pepper and tomatoes in a food processor or blender. Add the almonds, garlic, paprika, cayenne, vinegar, oil, 3/4 teaspoon of the salt, and the black pepper. Puree until almost smooth.", "In a large glass or stainless-steel bowl, toss the sardines with the potatoes, the bell-pepper strips, and the remaining 1/4 teaspoon salt. Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top. Pass the remaining romesco sauce at the table.", "Wine Recommendation: Many California winemakers are dedicated to producing wines from grapes associated with France's Rhone Valley. Look for a rich, honeyed, full-bodied marsanne from one of these ""Rhone Rangers"" to partner this salad."]

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices, 2 red bell peppers, 1 cut into paper-thin strips, 1/2 pound plum tomatoes, halved lengthwise, 1/3 cup blanched almonds, and more.

Yes, Sardine And Potato Salad With Romesco Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sardine And Potato Salad With Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions