Potato And Smoked Mackerel Salad With Creamy Mayonnaise Recipes
POTATO AND SMOKED MACKEREL SALAD WITH CREAMY MAYONNAISE
Steps:
- Place potatoes in a medium pan, cover with water and season generously with salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Drain. When cool enough, slice into 1/4-inch rounds.
- In a large bowl, combine potatoes, red onion and celery. By hand, shred mackerel into pieces no larger than a raspberry; there should be about 1 cup. Add to salad.
- Prepare mayonnaise: In a small bowl, whisk together the egg yolk, mustard, vinegar and large pinches of salt and grains of paradise. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow, steady stream. When mixture is thick, whisk in heavy cream.
- Fold 1/3 cup mayonnaise into potato mixture. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover, and refrigerate for at least an hour. Adjust seasonings before serving, adding more salt or vinegar as needed.
Nutrition Facts : @context http, Calories 703, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 63 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 611 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKED-MACKEREL POTATO SALAD
Provided by W. Hodding Carter
Categories Salad Fish Onion Potato Side Quick & Easy Summer Dill Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (light main course) or 6 (side dish) servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
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- Cook the potatoesPeel or scrub the potatoes, cutting any large ones in half.Put in a saucepan with enough cold water to cover plus 2 tsp of salt.Bring to the boil then turn down to a simmer.Cook until the potatoes are just tender (15-20 min) then drain in a colander and set aside.
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- Make the dressingIn a bowl or jug, stir together the mayonnaise, yogurt and horseradish sauce.Stir in the chopped gherkins and garlic plus some black pepper.
- Mix the saladCut the cooked potatoes into bite-sized pieces and put in a serving bowl.Add the red onion to the bowl along with most of the herbs (same some for a garnish if liked).Pour over the dressing and mix everything together well.Add the chopped eggs and flaked mackerel to the bowl and carefully fold them through the potatoes, trying not to break them up too much.Taste and add some salt if needed and/or more black pepper.Chill for at least 30 minutes before serving with any reserved herbs scattered over the top.
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