Hot potato salad with smoked mackerel recipe

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This hot potato salad makes the most of the bounty of new potatoes that spring brings us!

Hot potato salad with smoked mackerel
(Image credit: TI Media Limited)
  • healthy
Serves1
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat31 g44%
Saturated Fat9 g45%
Carbohydrates26 g10%

This hot potato salad (opens in new tab) makes the most of the bounty of new potatoes that spring brings us! It’s a Scandi twist on a classic and would still taste delicious cold as part of your picnic (opens in new tab), party or barbecue (opens in new tab) spread. For our hot potato salad we’ve used a fillet of smoked mackerel. It’s an excellent source of vital vitamins, minerals and is a great source of protein too. If smoked mackerel isn’t your thing, try swapping it for fresh fish instead or stick with the crispy bacon. Hispi cabbage is a pointy-shaped green cabbage that is sometimes referred to as sweetheart cabbage. It’s sweeter than you’re regular cabbage and the perfect partner to the smoked fish and salty bacon in this hot potato salad. If you’re looking for more salad recipes we’ve got plenty of options for you to explore. From our warm halloumi, radish and potato salad (opens in new tab) to a speedy tuna penne nicoise (opens in new tab), there’s a salad recipe everyone can get excited about. Gone are the days when salads meant a sad selection of limp leaves with a tasteless dressing! Salads make delicious sides but can also shine as the centrepiece of any feast when given the right attention.

Ingredients

  • 150g new potatoes
  • few stalks spring greens or kale
  • ¼ wedge hispi cabbage
  • 1 fillet smoked mackerel
  • 2tbsp dill pickles
  • ¼ red onion, finely sliced
  • 2 slices crispy bacon

For the dressing:

  • 75ml water
  • 2tbsp cream
  • 1tsp Dijon mustard
  • small handful dill, finely chopped

WEIGHT CONVERTER

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Method

  1. Cook the new potatoes in a pan of simmering water until soft and cooked through. Whilst cooking, mix together the dressing ingredients.
  2. Heat a frying pan and toss the greens and hispi cabbage with a teaspoon of oil to cook through.
  3. Slice the new potatoes and toss through the dressing, cabbage and mackerel. Top with crispy bacon and red onion to serve.
Top Tip for making Hot potato salad with smoked mackerel

This salad works just as well with fresh fish or more bacon if you’d prefer.

Jules Mercer
Jules Mercer

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.