Potato salad in winter is a wonderful thing. For one thing you don’t need to wait for the whole thing to chill in the fridge to serve. Just boil the potatoes, add the other ingredients and serve fashionably tiede. It’s rich and filling, perfect for cold weather. And the extra calories are more eaily forgiven under winter layers. Great party food for fishetarians, too. If you can’t get your hands on smoked mackerel (a most handsome fish sold in all the supermarkets here, hurray), try some smoked salmon or trout for a more delicate flavour.
warm potato salad with mackerel
1 kg waxy potatoes
250 gr smoked mackerel
2 tbsp vinegar
handful of parsley, chopped
1 shallot or small onion, finely chopped
4 gherkins, finely chopped
4 tbsp mayonaise
2 tbsp yoghurt
1 tbsp mustard
salt and pepper
Peel the potatoes, cut into even-sized pieces and boil in salted water until tender.
Drain, sprinkle with the vinegar and grind over some pepper. As you stir this through the potatoes, break them up into bite-sized pieces. A fork works well for this, or even a large knife.
Make the dressing: mix the mayonaise, yoghurt, mustard and parsley and add a little salt and pepper. Thin with a little water to the consistency of thick cream.
Put the dressing, onions and gherkins over the potatoes and stir with a large spoon. Leave the lid off to prevent the onion from sweating.
Now add the fish and stir through gently so that it does not break down too much.
Taste for seasoning and serve.