Mackerel Potato Salad With Lemon Caraway Dressing Recipes

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MACKEREL & POTATO SALAD WITH LEMON CARAWAY DRESSING



Mackerel & potato salad with lemon caraway dressing image

Pack your lunchbox with omega-3 rich smoked fish, new potatoes, beetroot and a light citrus dressing

Provided by Good Food team

Categories     Lunch, Main course

Time 25m

Number Of Ingredients 8

175g small new potato
200g smoked mackerel fillets, skin removed
4 spring onions , finely sliced
140g small cooked beetroot , sliced into wedges
small bunch dill , finely chopped
2 tbsp olive oil
juice 1 lemon , zest of half
¼ tsp caraway seeds

Steps:

  • Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.
  • Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.
  • In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.

Nutrition Facts : Calories 558 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium

DRESSING FOR POTATO SALAD



Dressing for Potato Salad image

I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.

Provided by Login

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 7

½ cup mayonnaise
½ cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
½ cup diced onion
salt and pepper to taste

Steps:

  • Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g

LEMON VINAIGRETTE POTATO SALAD



Lemon Vinaigrette Potato Salad image

I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings

Number Of Ingredients 10

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING



Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing image

Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do.

Yield serves 4

Number Of Ingredients 10

3/4 pound small waxy potatoes, such as fingerling or new potatoes
1 small shallot, very thinly sliced
4 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
4 teaspoons olive oil
2 tablespoons roughly chopped fresh dill
1/2 cucumber, peeled, halved lengthwise, and sliced into 1/2-inch half-moons
Freshly ground pepper
12 ounces smoked mackerel, broken into bite-size pieces
Handful of tender salad greens, such as arugula, watercress, or tatsoi

Steps:

  • Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
  • Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
  • Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.
  • (Per serving)
  • Calories: 234
  • Fat: 15g
  • Cholesterol: 15mg
  • Carbohydrate: 7g
  • Sodium: 800mg
  • Protein: 20g
  • Fiber: 3g

POTATO SALAD WITH LEMON-DILL VINAIGRETTE



Potato Salad With Lemon-Dill Vinaigrette image

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

Provided by appleydapply

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Steps:

  • Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  • Add the celery and onion to the potatoes.
  • Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  • Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  • If desired, add more salt, pepper, or lemon juice to taste.
  • Serve warm or at room temperature.

LEMONY POTATO SALAD



Lemony Potato Salad image

Provided by Ian Knauer

Categories     Salad     Potato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Mayonnaise     Summer     Potluck     Simmer     Boil     Lemon Juice     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sugar

Steps:

  • Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
  • While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
  • Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

CHICKEN SALAD WITH LEMON-SESAME DRESSING



Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

  • In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
  • In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
  • When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

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