Crushed Baby Potatoes With Sardines, Celery and Dill Recipe (2024)

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).

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!

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.

We quickly sautéed the chopped up sardines so they were crispy before sprinkling on the potatoes and it was a great addition.

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.....!

add some capers

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.

Add white beans 1 tbsp less sherry vinegar

with sardines, this will never win popularity contests, but this is awesome, and i make it often - one of my favorite sardine recipesthe day of serving, oil and roast the crushed potatoes before adding the other ingredients for more textural contrastor 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 capersand this is great on arugula dressed with a bit more of that dressing

Made 04042023. Used a Meyer lemon, but a regular one might be better. Added some olives and capers. Yum!

Excellent. I added 3 hard boiled eggs and used canned tuna in place of sardines.

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...

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.

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.

Substituted arugula for parsley, added thinly sliced raw carrot and cooled (leftover) peas. It's delicious and makes 4 generous servings.

I made this without the fish as a side dish for pork. Wow what a delicious potato salad!

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!

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.

This was pretty much perfect, served as a side to a rare steak. potatoes weren't baby but everything else was the same. so, so good.

so i’ve made this a few times now (thumbs up already, but) and, first time, it needed something to punch up salinity. i added a few slivered olives (like, six. kalamatas first, lovely; then loved it with oil-cured) made it perfect.also, delish with peppery greens (watercress, arugula)so, yeah, add a few slivered black olives, and mix up the greens. this is wonderful and i’ll make it this way again and again.

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.

Have made this many times using Matiz sardines from Spain (5 tins for $18 Amazon) maybe 6 times. It is so delicious!

Just completely delicious and one of the very best things I have cooked during the pandemic. Scrumptious!