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Potato salad with mackerel and beetroot

During the winter months this warm and wholesome potato salad with mackerel and beetroot is an ideal dish to keep you healthy. It’s quick and easy to make and it’s rather filling too -  so it's ideal for lunch or supper.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g new potatoes
  • 2-3 smoked mackerel fillets skinned
  • 2 large cooked beetroot
  • 2 handful of mixed salad leaves
  • 1 stick celery finely sliced
  • I handful walnuts
  • For the dressing:
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp runny honey
  • 2 tsp creamed horseradish sauce
  • salt and pepper to taste

Method
 

  1. Cook the potatoes for 12-15 minutes until just tender.
  2. Meanwhile, cut the beetroot into small cubes and flake the mackerel fillets into bite-size chunks.
  3. Mix the salad dressing and horseradish sauce together in small bowl. Taste and adjust for seasoning.
  4. Drain the potatoes, then cut them in half and put them back into the pan. Pour over half of the salad dressing and toss gently, then put the lid on and keep warm.
  5. Dry-fry the walnuts for a couple of minutes until lightly toasted.
  6. Put the potatoes into a serving dish. Fold in the salad leaves, mackerel, beetroot and celery, then toss with remaining dressing. Scatter the walnuts on top.
  7. Serve warm or at room temperature.