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Scandi potato and mackerel salad
Serves: 4 (or 6 as a starter)
Prep time: 15 mins Total time: 
Recipe photograph by Toby Scott
Scandi potato and mackerel salad
Recipe by Ailsa Brown
Our delicious Scandi potato and mackerel salad recipe makes a filling main course or an appetising starter
Serves: 4 (or 6 as a starter)
Prep time: 15 mins Total time:
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Nutritional information (per serving)
Calories
550Kcal
Fat
29gr
Saturates
6gr
Carbs
46gr
Sugars
5gr
Fibre
8gr
Protein
21gr
Salt
1.2gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 1kg Charlotte potatoes
- 1 x 160g pack shelled peas
- 2 chicory heads, torn into bite-sized pieces
- 1 x 80g pack watercress
- 4 fillets smoked peppered mackerel, skinned
- ½ x 25g pack dill
For the dressing
- 3 tbsp capers
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 70ml extra-virgin olive oil
Step by step
Get ahead
Prepare the dressing and vegetables a few hours ahead and chill.
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Put the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender. Cook the peas in another pan of boiling water for 3 minutes then drain and put in a bowl of cold water.
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Drain the potatoes well and leave them to steam dry in the colander. Once cool enough to handle, cut into 1cm-thick slices.
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In a pestle and mortar, crush the capers then mix with all the other dressing ingredients in a large bowl. Add the still-warm potato slices and mix gently so you don’t break up the potatoes too much. Leave for 5 minutes so they absorb the dressing flavours.
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On a serving dish, mix together the peas, chicory and watercress. Mix some of the potatoes through the leaves, then spoon the rest on top.
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Break the mackerel into flakes on top of the salad and garnish with little sprigs of dill.