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.
-
Here’s how Princess Diana would’ve felt about Prince Harry’s US move, according to a royal expertWould the Duke of Sussex have received Princess Diana's approval?
By Danielle Valente •
-
Fashion designer Michael Costello reveals he's still 'traumatized' over Chrissy Teigen's past bullying
Michael Costello joins the list of people affected by past comments from Chrissy Teigen
By Rylee Johnston •
-
High on the Hog gives us a taste of the 'profound significance' of African food on America
Follow a food journalist as he uncovers the history of African food and its continued influence over American culture
By Rylee Johnston •
