Sugar snap pea and new potato salad with crumbled egg and sardines from Six Seasons: A New Way with Vegetables (page 121) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • allisonsemele on June 27, 2025

    Very tasty. Notes: increased potato, skipped soaking the scallions, one tin sardines, 1.5 lemons, added olive oil with lemons to finish instead of zest. Forgot the mint. Chopping the peas is tedious but it was very good and perfect for using CSA ingredients this time of year.

  • Nancith on August 01, 2023

    We really liked this. No sardines bc I'm vegetarian. After reading the other reviews, I cut the potatoes in half after cooking & only let them cool slightly before dressing with olive oil and lemon so they would soak it up better (& they're cut in half in the recipe photo--maybe the directions aren't quite complete?). Only used about 1/4 cup olive oil thanks to other reviewers, and twice as many potatoes, just 1 lemon. My eggs were unintentionally not as soft-boiled as they should have been but worked fine. Very pleasing taste-hubby really like the juxtaposition of mint & red pepper flakes.

  • Babycarrot on June 25, 2023

    Tasty. I didn’t have new potatoes in the house so subbed regular white potatoes. Used 1.5 instead of two lemons and I’m glad because this was very lemony. Will probably only used one lemon next time. I used Matiz sardines with lemon essence and while that went went well with the salad I think it may have pushed the lemon boundary even further. I increased the red pepper flakes. I also didn’t use olive oil and it was fine given the oily sardines. I will say that slicing the peas was very tedious. Overall this was really good and will make again with some adjustments.

  • mariarita on June 23, 2023

    I was a bit looser with with this recipe than some of the other commenters, and it was delicious. Yes, too much olive oil, not enough potatoes, and of course they need to be cut, but I loved the combination of peas, potatoes, lemon, sardines and mint.

  • jdjd99 on May 14, 2020

    Only used 2 or 3 tablespoons of olive oil, and that was plenty. I thought it was really good. I’d add a bit more mint next time which was a nice counterpart to the fish.

  • SheilaS on June 23, 2018

    Very delicious, lemony, pleasantly fishy dish along the lines of a Niçoise salad. The radishes weren't called for in the recipe but did appear in the photo in the book AND in my crisper drawer so I threw one in. My sardines were packed in olive oil so I used some of that. As is my custom, I used half the specified amount of salt and less olive oil. Since the recipe calls for soft boiled eggs, I didn't try to "crumble" them but used a knife. The portion as given in the recipe is generous for a first course but not quite enough for a main, at least for me.

  • clcorbi on June 16, 2017

    Unfortunately, this was a fail for us. First and most problematic is the amount of olive oil added to this salad--1/2c. We only used 1/4c and still found it to be too much. Between all of the lemon juice and the massive amount of olive oil, the salad is swimming in murky, sardine-colored dressing, which looks disturbingly unappetizing. I even weighed all the veggies to make sure I was using the correct amounts, so I don't think this was a case of user error. The author says in the headnote that the salad will absorb all the extra liquid, and that was not the case at all. I think slicing or crushing the new potatoes rather than leaving them whole would have helped with this, but he specifically instructs to leave them whole. Anyway, the other problem for me was the soft-boiled eggs. The photo shows chunks of firm egg yolks, which I would have preferred, because the liquid yolks made the dressing situation even worse and more gloppy. The flavor of this salad was decent, but never again.

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