Potato and Sardine Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 (3 1/4 oz.) cans boneless, skinless sardines
1/2 cp sour cream
1 tsp prepared mustard
1 1/2 tsp salt
1/4 tsp pepper
3 hard-cooked eggs
4 or 5 cups cubed, cold boiled potatoes
1/2 cp sliced celery
1/4 cp sliced, peeled onion
1/4 cp French dressing
1 - Mash sardines from 1 can.
2 - Combine with sour cream and seasonings
3 - Chop 2 eggs.
4 - Combine with potatoes, celerry and onion.
5 - Spoon French dressing over potato mixture.
6 - Pour sardine mixture over.
7 - Combine lightly using 2 forks.
8 - Chill 1 to 2 hours or longer.
9 - Garnish with remaining hard-cooked egg, cut in thin slices, and sardines from remaining can.
Makes 6 servings.
Danish and Swedish Potato Salad: For those good salads seen on the
smorgasbord tables in Scandanavian restaurants, add a few chopped,
cooked beets to the Potato and Sardine Salad. The proportion should
1/4 as much diced beets as potatoes. If you prefer, use finely cut
anchovy fillets in place of sardines. Both make delicious but hearty