Sardine potato salad with mustard dressing
A hearty salad with tinned sardines, boiled potatoes, red onion, pickled onions, chives and hard-boiled eggs, tossed in a tangy mustard and sardine-oil dressing.
What you need
How Maurice does it
- 1
Boil the potatoes in salted water until tender, then drain and let cool slightly.
- 2
Boil the eggs for about 8-10 minutes, then cool, peel and slice.
- 3
Finely chop the red onion and chives.
- 4
For the dressing, pour the reserved oil from the sardine tins into a bowl. Add the raw egg yolk, mustard, lemon juice, olive oil and white wine vinegar. Whisk until emulsified and season with salt and pepper.
- 5
In a large serving bowl, combine the boiled potatoes, sliced hard-boiled eggs, sardines, red onion, pickled onions and most of the chives.
- 6
Pour the dressing over the salad and mix gently to combine.
- 7
Serve in shallow bowls, garnished with extra chives.
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