HOME-CURED SARDINE, POTATO AND EGG SALAD
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Rinse sardines and dry well. Line a baking pan with a double layer of paper towels. Place a rack in pan and arrange sardines on top. Sprinkle liberally with salt, coating fish completely. Flip fish (some of the salt will fall off) and salt the other side. Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours. The fish should feel firm and waxy. Rinse well.
- Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail; use a back-and-forth wiggling motion and keep knife as close to bones as possible. Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour. Drain well.
- Meanwhile, fill a large bowl with water and ice. Heat oil in a large skillet and add onions, garlic and bay leaf. Sauté over medium heat until onion is translucent, about 5 minutes. Add vinegar, sugar and red pepper flakes and bring to a simmer. Simmer for 5 minutes, then transfer to a metal bowl. Place bowl in ice water and stir until vinegar mixture is cool. Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator.
- To prepare potatoes, heat oven to 350 degrees. Lay potato slices in a 9-by-13-inch baking pan. Whisk together remaining ingredients, pour them over potatoes and cover with foil. Bake until potatoes are tender, about 40 minutes. Uncover and let cool.
- To serve, arrange potatoes, then hard-cooked eggs on a serving platter. Remove sardines from marinade and lay them on top, followed by capers. Sprinkle with lemon juice and olive oil, and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 32 grams, Carbohydrate 31 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO EGG SALAD
Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
- Garnish with some Old Bay.
Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
HOME-CURED SARDINE, POTATO AND EGG SALAD
Provided by jimdykstra
Time 5h
Yield 8
Number Of Ingredients 25
Steps:
- For Sardines: Rinse sardines and dry well. Line a baking pan with a double layer of paper towels. Place a rack in pan and arrange sardines on top. Sprinkle liberally with salt, coating fish completely. Flip fish (some of the salt will fall off) and salt the other side. Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours. The fish should feel firm and waxy. Rinse well. Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail. Use a back-and-forth wiggling motion and keep knife as close to bones as possible. Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour. Drain well. Meanwhile, fill a large bowl with water and ice. Heat oil in a large skillet and add onions, garlic and bay leaf. Saute over medium heat until onion is translucent, about 5 minutes. Add vinegar, sugar and red pepper flakes and bring to a simmer. Simmer for 5 minutes, then transfer to a metal bowl. Place bowl in ice water and stir until vinegar mixture is cool. Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator. For Potatoes: Heat oven to 350 degrees F. Lay potato slices in a 9-by-13-inch baking pan. Whisk together remaining ingredients, pour them over potatoes and cover with foil. Bake until potatoes are tender, about 40 minutes. Uncover and let cool. To serve, arrange potatoes, then hard-cooked eggs on a serving platter. Remove sardines from marinade and lay them on top, followed by capers. Sprinkle with lemon juice and olive oil, then season with salt and pepper to taste.
Nutrition Facts :
SARDINE SALAD
For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course
Time 10m
Yield 4 servings (about 2 cups)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
- Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)
OLD FASHIONED POTATO AND EGG SALAD
Make and share this Old Fashioned Potato And Egg Salad recipe from Food.com.
Provided by Kate in Ontario
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook peeled potatoes until tender firm, about 20 minutes.
- Drain and dice potatoes- season with oil and vinegar while still warm.
- Season to taste with salt and pepper.
- Add vegetables.
- Mix mustard with mayonnaise and blend with potato mixture.
- Add eggs and parsley and toss again.
- Taste and adjust seasoning, adding more mayonnaise if needed.
- Garnish with radish slices and paprika.
- Cool,cover and refrigerate overnight.
SARDINE AND WATERCRESS SALAD WITH SHREDDED POTATO CAKE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk in the water. Peel the potato, grate it coarse, and squeeze it between several thicknesses of paper towels to remove any excess moisture.
- In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, add half the potato, tamping it down with a spatula, and cook the potato cake, shaking the skillet frequently to keep the potato from sticking, for 6 minutes, or until the underside is golden and crisp. Turn the potato cake, cook it for 6 minutes more, or until the underside is golden and crisp, and transfer it to a plate. Make a second potato cake in the same manner with the remaining butter and potato and transfer it to another plate. In a bowl toss the watercress with 3 tablespoons of the dressing and spoon the remaining dressing around the potato cakes. Arrange the onion, drained well, the watercress, and the sardines decoratively on the potato cakes.
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