Crushed Baby Potatoes With Sardines, Celery and Dill
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
217 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 8 grams protein; 727 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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
Bernice Glenn
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).
Deb Ellis
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!
Chatulim9
i grew up taking sardine sandwiches to grade school. my mother slathered white bread with cream cheese, added the sardines and lettuce. she figured if smoked salmon worked with cream cheese, so would sardines. and she was right. it's still one of my favorite sandwiches, although i've upgraded the bread and swapped out the iceberg lettuce for leaf greens.
Lisa
We quickly sautéed the chopped up sardines so they were crispy before sprinkling on the potatoes and it was a great addition.
Evelyn from Maine
add some capers
Mel
I have cooked this a few times from Nothing Fancy. Its such a tasty potato salad - fresh and love the crunch of the celery. Its vegan without the sardines which is great for dietary visitors, but if no vegans around I will sometimes add a few chopped up boiled eggs. Keeps really well in the fridge. Sometimes if I have no sardines I'll use anchovies.....!
Beatrix
If you can't buy it anywhere take a leftover base of a celery stalk, put it into a glass with shallow warm water and put it next to the window. If you change the water daily you should see regrowth within five days with plenty of leaves to come.
aria
Add white beans 1 tbsp less sherry vinegar
Fran Ginn
Add some sprinkles of baby arugula. Don't dress the arugula on its own. Let it mix with the potatoes and sardines. They will have enough dressing to glaze the arugula. It adds a good spiciness to the salad.
Sally F
This was yummy (almost) as written. I tossed a little shredded lettuce underneath, added a bit of Dijon mustard to the dressing, and topped with smoked Riga sprats
VASK
Frugal and tasty to reserve the oil the from sardines and use as a contribution to the 1/3 cup oil called for in the dressing.
Shannon
I must add, the fried sardines that I added to this cook like gold leaf, tucked among the potatoes and celery. A beautiful salad and simply delicious.
Shannon
YUM. I never have dill, but I grow parsley so used that instead. I didn't have any fresh lemons, but I have a big jar of preserved lemons so that went in too. I added 2 big radishes, diced. Used the oil from the sardines along with XVOO to make 1/3 c. Added a tsp of chili flakes to the dressing and a tsp of dijon. I fried the sardines till they crisped up - the tails are like bacon. Used some cider vinegar at the end and added spanish pimenton from Rancho Gordo, a nice rounding effect.
Jaylbyrd
If you're not feeling fancy, you can just mix the dressing and then throw in the smashed potatoes and all the other ingredients and mix them, rather than layering everything. Also, get sardines in oil, and then use the oil in place of some of your olive oil.
colonel mustard
with sardines, this will never win popularity contests, but this is awesome, and i make it often - one of my favorite sardine recipes the day of serving, oil and roast the crushed potatoes before adding the other ingredients for more textural contrast or make more dressing and dress the crushed potatoes ASAP and they'll drink the dressing up, which is wonderful. a little mustard in the dressing is nice. try it with capers and this is great on arugula dressed with a bit more of that dressing
Shelley
Made 04042023. Used a Meyer lemon, but a regular one might be better. Added some olives and capers. Yum!
Michael S
Excellent. I added 3 hard boiled eggs and used canned tuna in place of sardines.
Stephen Wagner
A great recipe for hot weather with minimal use of stove. Enhancements: thin slices of sweet red onion, pitted kalamata olives, and, if you happen to be fond of them, a second tin of sardines...
Stephen Wagner
another enhancement: substituting sliced fennel for some of the celery
InkieD
Used fresh dill, aged/tinned mackerel, oil from that tin & celery leaves. Light on the palate but tasty. Perfect for a summer evening. Will make again with mackerel or tinned Portuguese smoked trout.
LoisS
This is really lacking in taste. I used over 2 oz of anchovies incorporated into the vinagrette plus some of the anchovy oil. I tried adding more lemon, more S&P but nothing really worked. Perhaps a chunk of sardine would have saved it, but I’ll not make this an.
Amy
Substituted arugula for parsley, added thinly sliced raw carrot and cooled (leftover) peas. It's delicious and makes 4 generous servings.
stephanie s
I made this without the fish as a side dish for pork. Wow what a delicious potato salad!
Zoë
I added on a bed of red lettuce and herbs, I also added capers to the sauce mixture and some green garlic - the kick was nice. I think this will keep well and serving cold is perfect!
Penny Lane
This recipe is definitely a keeper! My mom, who is a celery hater, actually loved it in this salad, which is saying a lot. It reminds me of Sarah Copeland's green goddess salmon with potatoes and snap peas, a stellar recipe as well. I have made this salad with cucumbers when I ran out of celery and cilantro when I ran out of parsley; delicious every time.
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