Sardine and Potato Salad with Romesco Sauce

1 1/2 lb boiling potatoes peeled, halved lengthwise, and cut crosswise into 1/4-inch thick slices
1 red bell pepper, cut into paper thin strips
1 (4-ounce) can boneless, skinless sardines, drained
1/3 cup chopped fresh parsley

Romesco Sauce:
1 red bell pepper
1/2 lb plum tomatoes halved lengthwise
1/3 cup blanched almonds
2 tbsp olive oil
1 clove garlic
1 1/2 tsp red or white wine vinegar
1 tsp paprika
1 tsp salt, divided
1/4 tsp fresh ground black pepper
1 pinch cayenne

Put the potatoes in a medium pot of salted water. Bring to a boil. Boil until the potato slices are barely tender, about 5 minutes. Drain the potatoes thoroughly.

While the potatoes are cooking, make the Romesco sauce:
Heat the broiler.

Stand the whole bell pepper upright and cut the pepper from each of the sides, leaving the stem, seeds, and core behind. Put the pepper pieces and the plum tomato halves on an aluminum foil lined baking sheet, cut side down. Broil until charred, about 5 minutes. Peel off and discard the blackened skin.

Put the roasted pepper and tomatoes in a food processor or blender. Add the almonds, oil, garlic, vinegar, paprika, 3/4 teaspoon of the salt, black pepper, and cayenne. Puree until almost smooth.

Prepare the salad:
In a large glass or stainless steel bowl, toss the sardines with the potatoes, the bell pepper strips, and the remaining 1/4 teaspoon salt.

Toss the salad with 1 cup of the Romesco Sauce and sprinkle the parsley over the top. Pass the remaining Romesco Sauce at the table.

Servings: 4