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A warm salad of sardines & baby potatoes


  • Preheat overhead grill to highest degree.
  • Cook the potatoes in lightly salted, boiling water until just tender. Drain well and slice, when cool enough to handle.
  • Then heat a little olive oil in a heavy-bottomed pan and gently sauté the potatoes until golden on both sides, adding the bacon after turning.
  • Place the sardine fillets on an oven tray, skin side up. Spray with oil, season and cook under the overhead grill.
  • To make the vinaigrette, whisk the vinegar with the garlic and mustard until well combined. Then add equal amounts of olive and vegie oil, little by little, to reach dressing consistency.
  • Put the tomatoes and chives in a large bowl, together with the potatoes and bacon, and gently toss with the mustard vinaigrette to taste.
  • Mound the salad in individual bowls (or on plates) and top with the sardines, a sprinkling of dressing and a little cress.
  • Serve with good crusty bread on the side.


  • 8 baby potatoes, peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 2-3 rindless bacon rashers, sliced
  • 12 sardine fillets
  • olive oil spray
  • 1 tbsp white wine vinegar
  • 1 large garlic clove, crushed
  • 1 tbsp Dijon mustard
  • vegetable oil
  • 12 cherry tomatoes, quartered
  • 1 heaped tbsp snipped chives
  • a good handful of cress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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