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  • Warm Potato and Rollmop Salad

    Easy
    20 minutes
    2
    A filling salad with omega-3s. Rollmop or sardines are great for those who prefer a less daring meal.
    1 rating
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    Ingredients

    • 250g Charlotte potato, quartered
    • 1 small onion, finely chopped
    • 6 small gherkins, sliced
    • 1 tablespoon red wine vinegar
    • 1 teaspoon wholegrain mustard
    • 3 tablespoons fromage frais
    • 4 Rollmops

    Method

    • Warm Potato and Rollmop Salad: Step-by-Step Method
    • Bring a pot of salted water to a boil
    • Add quartered Charlotte potatoes to the boiling water
    • Simmer potatoes for 10-12 minutes until just tender
    • While potatoes cook, finely chop the small onion
    • Slice the small gherkins into thin rounds
    • In a small bowl, whisk together red wine vinegar and wholegrain mustard
    • Stir fromage frais into the vinegar-mustard to form a creamy dressing
    • Taste dressing, add black pepper or extra vinegar if desired
    • When potatoes are cooked, drain thoroughly
    • While still warm, transfer potatoes to a mixing bowl
    • Add chopped onion and sliced gherkins to the bowl with potatoes
    • Pour dressing over warm potatoes, onion, and gherkins
    • Gently toss to ensure all ingredients are evenly coated
    • Slice rollmops into thick bite-size pieces
    • Very gently fold rollmop pieces into the salad
    • Taste and adjust seasoning if needed
    • Spoon salad onto plates while still slightly warm
    • For presentation, garnish each serving with extra gherkin and a sprinkle of fresh herbs (optional)
    • Serve immediately, ideally with crusty rye bread on the side