Sardine and Potato Salad with Romesco Sauce

Sardine and Potato Salad with Romesco Sauce
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ teaspoons red- or white-wine vinegar
  • 1 4- ounces can boneless, skinless sardines, drained
  • 1 clove garlic
  • 1 ½ pounds boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 1 teaspoon paprika
  • ½ pound plum tomatoes, halved lengthwise
  • 1/3 cup blanched almonds
  • + 19 more ingredients
    • 2 tablespoons olive oil
    • 2 red bell peppers, 1 cut into paper-thin strips
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 ½ teaspoons red- or white-wine vinegar
    • ¼ teaspoon fresh-ground black pepper
    • Pinch cayenne
    • Pinch cayenne
    • 1 clove garlic
    • 1 teaspoon paprika
    • 1/3 cup chopped fresh parsley
    • ½ pound plum tomatoes, halved lengthwise
    • 1 4- ounces can boneless, skinless sardines, drained
    • 1/3 cup blanched almonds
    • 1/3 cup chopped fresh parsley
    • ¼ teaspoon fresh-ground black pepper
    • 2 red bell peppers, 1 cut into paper-thin strips
    • 1 teaspoon salt
    • 1 ½ pounds boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices

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, see...

View full recipe at My Recipes

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