Warm Potato Salad with Smoked Mackerel and Dill
By Daily SimmerA comforting and hearty warm salad featuring tender potatoes, richly flaked smoked mackerel, and a tangy mustard-dill dressing. Perfect for a quick gluten-free lunch.
Ingredients
Contains Eggs, Fish, and Mustard
Salad
Mustard Dressing
Directions
- Mark step 1 done
Place the waxy potatoes (800g) in a large pot, cover with the water (1l), and season generously with the salt. Bring to a boil over medium-high heat and cook for 15 minutes, until the waxy potatoes (800g) are easily pierced with a fork; larger potatoes may need up to 5 minutes more.
- Mark step 2 done
Meanwhile, in a small bowl, whisk together the mayonnaise (45ml), whole grain mustard (15ml), lemon juice (30ml), and olive oil (15ml) until smooth. Season with salt and black pepper to taste.
- Mark step 3 done
Drain the waxy potatoes (800g) well and let them cool slightly. While still warm, cut them into bite-sized chunks and transfer them to a large mixing bowl. Toss gently with the red onion and the prepared dressing until evenly coated.
- Mark step 4 done
Flake the smoked mackerel fillets (300g) into bite-sized pieces, keeping the skin on and discarding any bones. Gently fold the mackerel and the chopped fresh dill into the warm waxy potatoes (800g) mixture. Serve immediately.
- Mark step 5 done
Refrigerate leftovers promptly in shallow containers, within 2 hours. They will keep safely in the fridge for up to 2 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
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