Potato Salad with Smoked Mackerel

Serves 4: Prep Time: 15 minutes / Cook Time: 30 minutes

Creamy and gently smoky, brightened with a touch of horseradish. Delicious with grilled meats, served with a simple green salad for an effortless main, or packed for lunches and picnics.

INGREDENTS:

  • 600 g baby potatoes or salad potatoes

  • Sea salt

  • 2 large eggs

  • 3 heaped tbsp mayonnaise

  • 3 heaped tbsp natural yoghurt

  • 1 heaped tsp horseradish cream

  • 2 medium gherkins, finely chopped

  • 1 small garlic clove, finely chopped

  • Freshly ground black pepper

  • 1 small red onion, finely chopped or thinly sliced

  • 1 tbsp chopped parsley, chives or dill

  • 2 smoked mackerel fillets, skin removed, flaked

INSTRUCTIONS:

1. Cook the potatoes

Scrub or peel the potatoes and halve any larger ones.

Place in a saucepan, cover with cold water and add 2 tsp salt.

Bring to the boil, reduce to a simmer and cook for 15–20 minutes, or until just tender.

Drain and set aside to cool slightly

2. Boil the eggs 

While the potatoes cook, place the eggs in a small saucepan and cover with cold water.

Bring to the boil, then reduce to a simmer and cook for 8 minutes.

Drain, cool under running water, then peel and cut into quarters or eighths.

3. Make the dressing

In a bowl, whisk together the mayonnaise, yoghurt and horseradish.

Stir in the gherkins, garlic and a good grind of black pepper.

4. Assemble the salad

Cut the warm potatoes into bite-sized pieces and place in a large bowl.

Add the red onion and most of the herbs.

Pour over the dressing and mix gently to coat.

Fold through the eggs and flaked mackerel, taking care not to break them up too much.

Taste and adjust seasoning with extra salt or pepper.

Chill for at least 30 minutes. Scatter with remaining herbs to serve.

5. Storage

 Can be made up to a day ahead. Store in the fridge and eat within 2 days.