This hot potato salad 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, party or barbecue 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 to a speedy tuna penne nicoise, 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.
- 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
Cook the new potatoes in a pan of simmering water until soft and cooked through. Whilst cooking, mix together the dressing ingredients.
Heat a frying pan and toss the greens and hispi cabbage with a teaspoon of oil to cook through.
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.