Salad: Pilchard and Potato Salad

Salad: Pilchard and Potato Salad

Ingredients:

2 cans of pilchards in olive oil (120g each)

4 medium potatoes, boiled and diced

2 hard-boiled eggs, diced

1 small red onion, diced

1 small green bell pepper, diced

1/2 cup of chopped fresh parsley (15g)

2 tbsp of lemon juice

2 tbsp of olive oil

Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the diced potatoes, hard-boiled eggs, diced red onion, diced green bell pepper, and chopped fresh parsley.

Drain the pilchards and add them to the mixing bowl, breaking them up into smaller pieces with a fork.

In a small bowl, whisk together the lemon juice and olive oil.

Pour the dressing over the salad, and toss everything together until everything is evenly coated.

Season with salt and pepper to taste.

Serve immediately, or refrigerate until ready to serve.