Warm Potato Salad with Smoked Mackerel and Dill

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
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   Place the waxy potatoes in a large pot, cover with the water, and season generously with the salt. Bring to a boil over medium-high heat and cook for 15 min, until the waxy potatoes are easily pierced with a fork; larger potatoes may need up to 5 minutes more.

2. Mark step 2 done
   2

   Meanwhile, in a small bowl, whisk together the mayonnaise, whole grain mustard, lemon juice, and olive oil until smooth. Season with salt and black pepper to taste.

3. Mark step 3 done
   3

   Drain the waxy potatoes 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.

4. Mark step 4 done
   4

   Flake the smoked mackerel fillets 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 mixture. Serve immediately.

5. Mark step 5 done
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   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.