Background

This autumnal mackerel and potato salad is perfect for a laid-back lunch. You can use leftover boiled potatoes, or cook some a couple of hours before serving.  I used Anya potatoes, but similar sized new potatoes would work with this recipe too. As to the beetroots, I used baby beetroots marinated in red wine vinegar and juniper  -  but anything similar would do. If you don’t have fresh horseradish, you can use a spoonful of horseradish cream or sauce.