Crushed Baby Potatoes With Sardines, Celery and Dill

Name: Crushed Baby Potatoes With Sardines, Celery and Dill
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling; Kosher salt; 1/3 cup olive oil; 1/4 cup finely chopped fresh dill or parsley, plus more for garnish; 2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste; 1 tablespoon finely grated lemon zest; 4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced; Freshly ground black pepper; 4 celery stalks, thinly sliced on a bias; 1 cup 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

By Alison Roman

Published April 15, 2020

Crushed Baby Potatoes With Sardines, Celery and Dill — Michael Graydon & Nikole Herriott

Total Time: 30 minutes
Rating: 5(513)
Comments: Read comments

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from “Nothing Fancy” (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

Featured in: How to Make the Most of Those Cans of Sardines

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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

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Preparation

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.

Ratings

5 out of 5

513 user ratings

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Comments

Deb Ellis5 years ago

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!

Bernice Glenn5 years ago

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).

Evelyn from Maine5 years ago

add some capers

mari2 months ago

Made as written, and added cannellini beans. While potatoes are boiling and after the sauce is made: rinse and drain a can of cannellini beans, then microwave the beans for 60 seconds in a glass bowl to warm; spoon half the sauce over the beans, gently toss, and allow to marinate while potatoes are boiling/cooling. When serving, layer beans over potatoes and celery, then spoon remaining sauce over the plates. Add toppings and sardines, and enjoy!

June3 months ago

Love this versatile recipe. Made it as written, but per the comments will mix in some fennel next time and a drizzle of spicy yogurt.

AA4 months ago

Loved it. Reviewers comment on it being great for summer but I made it in deep -10Cwinter in Minnesota and it was perfect paired with Alison Roman’s one pot chicken with dates and lemons. I will say, I added 1.5 lb potatoes without increasing the dressing and still felt like there was a bit much dressing.

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