Sardine and Potato Salad with Romesco Sauce

Even non-sardine-lovers will enjoy this excellent salad with its garlicky sauce. We think one can of sardines is just the right amount, but if you're a big fan of the little fish, go ahead and use two.


Slideshow: More Terrific Salads


  • Servings: 4
KEY: Spring, Summer, Italian, Spanish, Salads, Side Dishes, Fast, Dinner

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  • 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

How to make this recipe

  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.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

Many California winemakers are dedicated to producing wines from grapes associated with France's Rhône Valley. Look for a rich, honeyed, full-bodied Marsanne from one of these "Rhône Rangers" to partner this salad.

Photo © Melanie Acevedo Published January 2013

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