New Potato & Spicy Sardine Salad
The protein saturated sardines in the New Potato and Spicy Sardine Salad will cool chronic inflammation with its anti-inflammatory omega 3 fatty acids. Cooking then cooling the potatoes will lower their glycemic load by rearranging the resistant starches allowing for a prolonged release of energy.
6-8 medium -sized new potatoes (about 3/4 of a pound)
1 cup cherry tomatoes, halved
½ of a red onion, thinly sliced
¼ cup pitted black olives, halved
1 tablespoon capers, drained
1 tablespoon chopped fresh basil
1 (3.75 ounce) can spicy sardines in olive oil, drained.
2 tablespoons extra virgin olive oil,
1 teaspoon Dijon mustard
Juice of ½ a lemon, about 1 tablespoon
Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Reduce the heat to medium, and cook until the potatoes are tender. Meanwhile make the dressing by whisking together all ingredients. Set aside. When potatoes are done, drain and let cool.
Once the potatoes are cool enough to handle, peel and cut them into 1/3-inch cubes. Place potatoes, tomatoes, onion, olives, capers, in bowl and toss gently with dressing.
Transfer the salad to a large serving dish. Drain the sardines and arrange them over the salad. Garnish with freshly torn basil. Serve at room temperature.
Per serving: calories 372 kcal; 24 g carbohydrates; 23 g fat; 12 g protein: 3 g fibre; 325 mg sodium.