Tangy Potato Salad with Sardines
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1½ pounds yellow and red potatoes
1 cup fresh green peas
1 cup canned chick peas
1 small red onion, thinly sliced
1/3 cup kalamata olives, pitted
2 tablespoons salted capers, well rinsed and drained
½ cup fresh fennel (chopped)
1/3 cup golden raisins
1/3 cup chopped flat-leaf parsley
Pinch of crushed red pepper flakes
Cracked pepper seasoning reserved from sardines
¼ cup olive oil, including oil reserved from sardines
1 lemon, juiced
3 tablespoons sherry vinegar
Coarse sea salt
1 can (3.75 ounces) King Oscar Sardines with Cracked Pepper
Boil potatoes until tender; drain and let cool enough
to handle. Cube cube potatoes and place into mixing
bowl. Add fresh green peas, onion, olives, capers, parsley, fennel, chick peas, golden raisins, red pepper,
and cracked pepper and stir to combine. Add olive oil, lemon juice and vinegar; season to taste with salt and toss gently. Transfer to serving dish.
Add sardines, let sit for 30 minutes, serve at room temperature.
Serves six to eight.
Royal hints: Try adding sliced boiled egg along with the sardines, simply delicious with the cracked pepper flavor!
John Engle, King Oscar
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