Warm potato & rollmop salad

A chunky, filling salad full of omega-3’s. Rollmops or pilchards can be used, or for the less daring cook, tinned sardines are also good

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 387
  • fat 15g
  • saturates 2g
  • carbs 38g
  • sugars 17g
  • fibre 2g
  • protein 27g
  • salt 3.16g


  • 250g Charlotte potatoes (or another waxy variety), quartered
  • 1 small red onion, finely chopped
  • 6 small gherkins, sliced
  • 1 tbsp red wine vinegar
  • 1 tsp wholegrain mustard
  • 3 tbsp virtually fat-free fromage frais
  • 4 Rollmops


Don't like rollmops?
If you prefer, replace the rollmops with canned sardines or pilchards.


  1. Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.

  2. Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.

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