Adding large flakes of pleasantly pungent smoked mackerel to a straightforward potato salad gives it a deeper, more savory dimension. Smoked mackerel comes in herbed and peppered varieties as well as plain; all of them will work well here—especially the peppered version.
Recipe information
Total Time
35 min
Yield
Makes 4 (light main course) or 6 (side dish) servings
Ingredients
2
3
3
2
1
1
4
1
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.