Sardine, Potato, and Egg Salad with Mustard Dressing

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

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.


  • pounds potatoes, scrubbed
  • 3 eggs
  • ½ cup thinly sliced half circles of seedless cucumber
  • ½ cup thin slivers red onion
  • ¼ cup (lightly packed) dill sprigs


    • Place the potatoes in a saucepan filled with water. Cook, covered, until the potatoes are almost cooked, about 25 minutes. Add the eggs and cook with the potatoes, 12 minutes longer. Drain in a colander. When cool enough to handle, peel the skins from the potatoes, halve, and cut into ¼-inch slices. Place in a large bowl. Peel the eggs and separate the whites and yolks. Discard two of the yolks. Set aside the remaining yolk. Coarsely cut up the whites and add to the potatoes. Add the cucumber, onion, and half the dill sprigs to the potatoes.
    • Whisk the lemon juice, water, olive oil, mustard, chopped dill, salt, and pepper until blended. Add to the potatoes. Toss just until coated.
    • Cut sardines into ½-inch pieces. Spread the potato mixture in a shallow bowl. Arrange the sardines evenly on top. Top with the remaining dill sprigs. Place the reserved egg yolk in a small strainer and press the yolk directly over the salad.