Potato and Green Bean Salad with Sardines

How to prepare potato and green bean salad with sardines

1. Boil the potatoes in their skins until a fork goes in easily. When they cool down a bit, peel them and cut into rounds which you arrange on a platter. Sprinkle with salt. Scatter the capers on top.
2. In a small cup, mix 3 tablespoons olive oil with the vinegar from the capers and pour over the potatoes. Let it sit until serving.
3. Put salted water in a small pot and when it boils, add the green beans. Boil until done but slightly al dente (about 5 minutes). Drain. If whole, cut the beans into smaller segments.
4. Heat 1 tablespoon of oil from the sardines in a pan and add the boiled green beans. Sauté for 2 minutes, sprinkling with salt and grinding black pepper. Add the sardines broken into smaller pieces (if the sardines are larger, you can remove the bones - they come off easily) and mix gently.
6. Spread the green beans with sardines over the potatoes.
7. Cut the egg into pieces/rounds on top. Sprinkle with a bit more salt, black pepper and even a little chili if you like. Drizzle everything with a tablespoon of olive oil. It's good immediately or if it sits (at room temperature).

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