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.
SMOKED MACKEREL & HARISSA POTATO SALAD
Spice up leftover cooked potatoes with flaked fish, creamy harissa dressing and peppery rocket leaves for a tasty no-cook dish
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Mix the crème fraîche, harissa and lemon juice, then season to taste. In a large bowl, toss together the potatoes, tomatoes and onion, then stir in the dressing to coat. Scatter with the flaked mackerel and rocket. Stir together before serving.
Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
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