Photo: Michael Graydon & Nikole Herriott
Courtesy of the New York Times
Serves: 4-6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
⅓ cup olive oil
¼ cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces
Direction
Step 1: Boil the potatoes in salted water until completely tender, 10 to 15 minutes depending on size. Drain and let cool for about 10 minutes, then crush them with your hands or a utensil.
Step 2: Meanwhile, mix the olive oil, ¼ cup dill, 2 tablespoons lemon juice, the lemon zest and half the scallions in a small bowl. Season with salt, pepper and more lemon juice to taste.
Step 3: Spread the potatoes and celery on a large platter or in a bowl, season with salt and pepper, and spoon the dressing over.
Step 4: Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with the sardines or anchovies alongside or scattered on top.
Notes
From Alison Roman’s “Nothing Fancy” (Clarkson Potter, 2019).
Crushing the potatoes gives chunky and creamy bits with rough edges that soak up the dressing.
Before you start
Potatoes can be boiled up to 1 week ahead, wrapped tightly and refrigerated.
The finished salad keeps up to 1 day ahead, wrapped and refrigerated.
