Smoked Mackerel Harissa Potato Salad Recipes

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SMOKED-MACKEREL POTATO SALAD



Smoked-Mackerel Potato Salad image

Provided by W. Hodding Carter

Categories     Salad     Fish     Onion     Potato     Side     Quick & Easy     Summer     Dill     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (light main course) or 6 (side dish) servings

Number Of Ingredients 8

2 pound Yukon Gold potatoes
3 tablespoons cider vinegar
3 tablespoons grainy mustard
2 1/2 teaspoons sugar
1/3 cup olive oil
1/2 pound smoked mackerel, skin discarded and fish flaked into 1/2-inch-wide pieces
4 scallions, chopped (1 cup)
1/3 cup chopped dill

Steps:

  • Cut potatoes into 1 1/2-inch pieces and cover with cold water in a large pot. Add 1 1/2 teaspoons salt and simmer over medium heat, partially covered, until just tender, 12 to 15 minutes.
  • While potatoes cook, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
  • Drain potatoes well and, while still hot, stir into dressing to coat, then stir in mackerel, scallions, and dill. Serve warm or at room temperature.

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  • Cook the potatoesPeel or scrub the potatoes, cutting any large ones in half.Put in a saucepan with enough cold water to cover plus 2 tsp of salt.Bring to the boil then turn down to a simmer.Cook until the potatoes are just tender (15-20 min) then drain in a colander and set aside.
  • Boil the eggs (do this while the potatoes are cooking)Put the eggs in a small saucepan and cover with cold water.Bring to a boil then turn down to a simmer.Cook the eggs for 8 minutes then drain and quickly cool under running water.Cover with cold water until completely cold, then shell and cut into quarters or eighths.
  • Make the dressingIn a bowl or jug, stir together the mayonnaise, yogurt and horseradish sauce.Stir in the chopped gherkins and garlic plus some black pepper.
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