4 medium-sized yellow potatoes
6 oz canned sardines or sauries preserved in water, drained, deboned and broken up into bite-size pieces
2 dill pickles, diced
1 small onion, quartered and sliced very thin
2/3 cup canned peas, drained
2 tbsp minced fresh dill
1/4 cup red wine vinegar
1/3 cup sunflower oil
salt and pepper to taste

– Boil the potatoes in lightly salted water with skin on until just cooked through but still firm enough for dicing, about 25 minutes. Drain, let cool until safe to handle, then peel quickly and dice. Dress the diced, still-warm potatoes with vinegar, cover and let cool to room temperature.

– Add the sardines, pickles, onion, peas and dill. Season to taste. Dress with sunflower oil and mix, taking care not to mash the potatoes or the fish.

This salad will keep in the refrigerator for up to 48 hours.

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