Method
Boil the potatoes for 15 to 20 minutes until tender. Drain, halve and season well.
Mix the oil, vinegar, mustard and lemon juice together. Fold through the mackerel, capers and rocket. To serve, scatter with the dill and lemon zest.
Ingredients
- 500g (1lb 2oz) Charlotte potatoes
- 50ml (2fl oz) extra virgin olive oil
- 25ml (1fl oz) red wine vinegar
- ½tbsp wholegrain mustard
- zest and juice ½ lemon
- 250g (9oz) peppered smoked mackerel, skin removed and flaked
- 2tbsp capers, finely chopped
- 50g (2oz) wild rocket leaves
- 2tbsp dill, finely chopped
Top Tip for making Mackerel, Rocket and Potato Salad
This salad is a great basic recipe. Make it super-simple by using leftover potatoes to cut down on the cooking time.
-
The Queen sends sweet message to Prince Philip as he remains in hospital following infection
Her Majesty paid tribute to her husband...
By Georgia Farquharson •
-
Dress brand Finery London launches with Marks & Spencer - and their collection is perfect for spring
Dress brand Finery London has launched with Marks & Spencer so that you can shop their flattering line with ease
By Aleesha Badkar •
-
Claudia Winkleman reveals surprising secret to her happy marriage
The Strictly Come Dancing star has been married for twenty years...
By Georgia Farquharson •