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Fish Salad

A salad of boiled potatoes, hard‑boiled eggs, onions, cucumber, sardines, parsley, and mayonnaise.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fish Salad

Ingredients

Directions

Prepare

  1. Cube the potatoes.

  2. Slice the onions and cucumbers.

  3. Mince the parsley.

  4. Cut the eggs finely.

  5. Flake the sardines.

Assemble and serve

  1. Mix all ingredients with cooked mayonnaise.

  2. Garnish with split sardines, capers, and parsley, and serve on lettuce leaves.

Nutrition, whole recipe (rough)

508Calories
38 gProtein
17 gFat
51 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Sardine100g canned drained208
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Onion1 medium (110g)44
Cucumber1/2 cup sliced (52g)16
Parsley1 tbsp chopped fresh (3.8g)1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + cucumbertop 7% of all pairs
    Smell alikestrong
    Cooked together1,564 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Onion + cucumbertop 8% of all pairs
    Smell alikestrong
    Cooked together6,050 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the bulk and starchy body that holds the salad together.
Eggs
Add richness and a firm, creamy texture when chopped through the salad.
Sardines
Supply the salty, oily fish flavour that defines the salad.
Mayonnaise (in the method)
Adds fat and moisture, binding the ingredients into a creamy dressing.
Onions
Contribute sharp, pungent flavour that cuts through the richness of the fish and mayonnaise.

Swap the onion

How well each one fits the dish's main ingredients (parsley, potato, egg, cucumber):

  1. Chivefits better
  2. Lettucefits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against parsley, potato, egg, cucumber. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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