Crushed Baby Potatoes With Sardines, Celery and Dill
Published April 14, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
- Kosher salt
- ⅓cup olive oil
- ¼cup finely chopped fresh dill or parsley, plus more for garnish
- 2tablespoons fresh lemon juice or white wine vinegar, plus more to taste
- 1tablespoon finely grated lemon zest
- 4scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
- Freshly ground black pepper
- 4celery stalks, thinly sliced on a bias
- 1cup celery leaves or tender leaves and stems of fresh parsley
- 1(4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces
Nutritional analysis per serving (6 servings)
193 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the potatoes in salted water until they’re completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they’re cool enough to crush with your hands or another implement.
- Step 2
Meanwhile, combine the olive oil, ¼ cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- Step 3
Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- Step 4
Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
- Potatoes can be boiled up to 1 week ahead, wrapped tightly, and kept in the refrigerator. Potato salad can be made up to 1 day ahead, wrapped tightly and kept in the refrigerator.
Private Notes
Comments
A garden/recipe tip even more helpful in this time: If you have space to grow ONE plant outside, grow lovage, a tall (3-5') perennial herb that tastes like celery, but to me, even better. Each April I am so happy when my lovage emerges again and I don't have to buy celery until October!
Like Alison I love sardines and was delighted to see her recipes promoting this delicious little fish. I make a sardine sandwich adding sliced tomato and scallions. Delicious on sourdough bread. Also, my take on a Nicoise salad: Cooked potato and green bean slices, canned or thawed artichoke leaves bathed in a lemony vinaigrette, then topped with sliced onion and sardines packed in olive oil (but drained first).
add some capers
Should I put the potatoes in the pot to cover with tap water? Or bring the water to a boil first and then drop in the potatoes. I am using #1 sized yellow mini potatoes.
This is one of our favorite recipes from The Times. I like serving it on a bed of arugula and spinach with pickled beets and a hard boiled egg on the side. Please publish more recipes featuring sardines.
Made as directed except I didn’t have scallions so used finely diced red onion. It’s a delicious potato salad. I think next time I’ll add more sardines