156kcal
1g
9g
1g
2g
7g
8g
123mg
- 340g / 12oz peeled Fingerling or small Yukon gold potatoes
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 small/medium, thinly sliced Shallot
- 60ml / 2fl oz Olive oil
- Sea salt
- Black pepper
- 60ml / 2fl oz pitted, roughly chopped Kalamata or similar olives
- 4 peeled and quartered Hard-boiled large organic eggs
- 100g / 3.5oz drained and cut or broken into small pieces Good-quality sardines in olive oil
- 4 handfuls Baby arugula
1. Bring a pot of water to a boil and add sea salt. Cook the 340g / 12oz peeled Fingerling or small Yukon gold potatoes in boiling water until very tender, about 15 minutes. Drain and set aside to cool.
2. For the dressing, whisk together 2 tbsp Red wine vinegar, 1 tsp Dijon mustard, 1 small/medium thinly sliced Shallot, and 60ml / 2fl oz Olive oil. Season with Sea salt and Black pepper to taste.
3. Cut the cooled potatoes into ½-inch slices and toss in a serving bowl with the dressing.
4. Add 60ml / 2fl oz pitted, roughly chopped Olives, 4 peeled and quartered Hard-boiled large organic eggs, and 100g / 3.5oz drained and cut or broken into small pieces Sardines. Toss to combine.
5. Mix in 4 handfuls Baby arugula and serve.
37% of RDI
36% of RDI
9% of RDI
17% of RDI
17% of RDI
36% of RDI
32% of RDI
The quality of this dish depends on the sardines. Use those packed in extra virgin olive oil or water, avoiding lower-quality oils.
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