Bowl of Norwegian Fisherman's Potato Salad
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Fisherman's Potato Salad
Norway
  -   Fiskerens Potetsalat
Makes
Effort:
Sched:
DoAhead:  
4 break  
***
35 min  
Yes
This potato salad is a little different in including canned sardines - but Norwegians include canned sardines in just about anything they can. The Sardines do work very well in this recipe.






1-1/4
1
2
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1/2
1/4
2
1
1/4
1
1
1
1/3
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can
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c

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c
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Potatoes, red (1)  
Apples, red
Sardines (2)
-- Dressing
Lemon Zest
Lemon Juice
Scallions
Dill, fresh
Olive Oil
Dijon Mustard
Mustard Seed
Salt
Pepper
-- Garnish
Dill Sprigs
Lemon Wedges
Make   -   (35 min)
  1. Peel POTATOES and cook in boiling water until just done. This is when a sharp skewer will go through the center of the largest one without hitting a hard spot.
  2. Cool Potatoes thoroughly, then cut into 1/4 inch slices with a very thin sharp knife.
  3. Core APPLES, cut lengthwise into quarters (or 6ths if larger, or according to your preference) and slice fairly thin. Hold in cold water acidulated with Citric Acid or Lemon Juice until needed.
  4. Drain oil from SARDINES. Split them open and pull out the backbone (yes, it's a great source of calcium, but some people are put off by the crunchiness). Break them into pieces about 1/2 inch long. Optionally, the sardines can be left whole and served as a garnish.
  5. Make Dressing:   Grate LEMON for zest, then squeeze for juice. Slice SCALLIONS thin, white and green parts. Chop DILL fine. Mix all Dressing items in a jar.
  6. Place Apples in the bottom of an oversized mixing bowl. Layer Potatoes over, then Sardines. Shake up jar of Dressing to blend well, then pour over the top. Gently toss the salad until well distributed. Having the Apple slices on the bottom makes it easy to scoop under then and lift everything without breaking the potatoes when you start to toss.
  7. Let rest in the fridge for a few hours if you have time. Serve cool, garnished with Dill Sprigs and Lemon Wedges.
NOTES:
  1. Potatoes:   Choose smaller Red Potatoes which slice better after cooking. This is one place you can use Yukon Gold type potatoes, if you like the flavor (I prefer the red) and are careful to not overcook them. For details see our Potatoes page.
  2. Sardines:   This would be two 4.3 ounce cans packed in plain olive or vegetable oil. The pattern recipe calls for "Norwegian Sardines", but good luck with that. Most of Norway's canneries have been torn out to make way for oil refineries. Sardines from Portugal, Poland, Canada and Thailand are good. Try to avoid Moroccan sardines which can be very uneven in quality and often have an angry flavor. For details see our Canned Sardines page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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