4 Yukon Gold Potatoes, medium size 1 Can Sardines In Water, 3.5 oz. 1 Can Sardines In Oil, 3.5 oz. 2 Tbs. Olive Oil 2 Tbs. Red Vinegar 2 Tbs. Lime Juice 1/2 tsp. Salt 1/4 tsp. Pepper
Finely Chopped Vegetables:
5 Tbs. Red Onion 4 Tbs. Celery 4 Tbs. Red Bell Pepper 2 Tbs. Green Olive 3 Tbs. Cilantro 1 Tbs. Jalapeno
Place potatoes into a large pot.
Cover with an ample amount of cold water.
Place potatoes on stove over high heat.
Bring water to a boil.
Boil potatoes for about 28 minutes.
Water should be at a medium boil as opposed to a rolling boil.
Cooking at a full boil will break up the potatoes.
Potatoes are ready when they just start to split open.
Test for doneness by inserting a small knife into the potato.
They should be just cooked, not overcooked.
Remove potatoes from the water.
Let cool for 1 or 2 hours on the counter.
Gather and prep the Finely Chopped Vegetables.
Place them onto a large platter.
Peel the skin from the potatoes.
Cut the potatoes into medium size pieces.
Place potatoes into a large bowl.
Add the finely chopped vegetables to the bowl.
Open both cans of sardines.
Remove the sardines and place onto a large plate.
Reserve 2 tablespoons of the sardine oil.
Chop the sardines into medium size pieces.
Note: Some sardines come skinless.
Add chopped sardines to the bowl.
Add olive oil, sardine oil, vinegar & lime juice.
Sprinkle with salt and fresh ground pepper.
Use a spatula or heavy spoon to chop and mix all of the ingredients together.
To Serve:
Place a scoop of the sardine salad onto a plate and garnish with raw vegetables such as avocado, tomato, cucumber, green pepper, carrots and so on.
