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-ounce 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-ounce can boneless, skinless sardines, drained
1/3 cup chopped fresh parsley

1
Put the potatoes in a medium pot of salted water.
2
Bring to a boil.
3
Boil until the potato slices are barely tender, about 5 minutes.
4
Drain the potatoes thoroughly.
5
Meanwhile, heat the broiler.
6
Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind.
7
Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down.
8
Broil until charred, about 5 minutes.
9
Peel off and discard the blackened skin.
10
Put the roasted pepper and tomatoes in a food processor or blender.
11
Add the almonds, garlic, paprika, cayenne, vinegar, oil, 3/4 teaspoon of the salt, and the black pepper.
12
Puree until almost smooth.
13
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.
14
Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top.
15
Pass the remaining romesco sauce at the table.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Sardine and Potato Salad with Romesco Sauce

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