Sardine, Potato, and Egg Salad with Mustard Dressing

Sardines are an oily fish, but the fats are primarily the Omega-3 variety, which research has linked to lowering LDL, the “bad” cholesterol in the blood. We have cut the fat and cholesterol in this salad by using one whole hardcooked egg and two hardcooked egg whites and by rinsing the oil from the canned sardines. Sardines packed in water are available, but for flavor reasons we prefer to use the oil-packed variety, draining and rinsing off most of the excess oil.