This mackerel potato salad topped with soft boiled eggs is a simple and flavourful lunch or dinner. Made with a creamy dressing spiked with horseradish and shallot.
This feels like such a summery recipe to me. Potato salad is a classic of picnics and barbecues anyway but adding smoky flaked mackerel to the dish adds a whole new element to the dish which I just cannot get enough of!
Smoked mackerel is something I've always loved and it works so well in salads like this smoked mackerel salad with quinoa or even this smoked mackerel pasta salad.
Ingredients
- New Potatoes
- Crème Fraîche - you could also use sour cream here if you prefer
- Horseradish Sauce
- Lemon
- Shallots
- Smoked Mackerel
- Rocket (arugula)
- Eggs
See recipe card for quantities.
Instructions
Bring a pot of water to the boil and add your new potatoes. Cook for 8-12 minutes.
In another pot boil your eggs to your liking.
Make the dressing by mixing the crème fraîche, horseradish, lemon juice and shallots.
Toss the potatoes with the dressing and flake in the mackerel. Serve with the rocket and topped with the eggs.
Hint: Make sure you check your smoked mackerel for bones! I used fresh fillets which do have bones in them so you just need to pick through while you're flaking to make sure you get them out. You could also use tinned smoked mackerel which you can often buy with the bones removed.
Substitutions
- Crème Fraîche - I love the creaminess this adds but you could also switch for Greek yoghurt if you wanted something a bit lighter
- Smoked Mackerel - You could swap the mackerel for another fish - tuna would be tasty and add a different flavour without the smokiness
- Rocket - You can use any leaf in this salad. Spinach or watercress would both work really well here.
Storage
This recipe is great for making ahead. You can store in the fridge for up to 3 days. Place in an airtight container to keep fresh and consider keeping the rocket separately to stop it from going soggy.
Top tip
Make sure you don't overcook the potatoes! If you cook them for too long then they'll turn mushy and ruin the salad. Start checking them from 8 minutes and drain them as soon as a knife can be inserted easily.
Want more? Try these other salad recipes!
- Chopped Salad with Halloumi & Honey Mustard Dressing
- Roast Vegetable Salad with Halloumi
- Pearl Barley & Roast Tomato Salad with Feta
- Cauliflower Salad with Hummus
- Caprese Pasta Salad with Basil Dressing
- Peach Burrata Salad
Recipe
Mackerel Potato Salad with Soft Boiled Eggs
Ingredients
- 450 g New Potatoes larger ones halved
- 100 g Creme Fraiche
- 1 teaspoon Horseradish Sauce
- 1 Lemon juiced
- 2 Shallots finely chopped
- 2 fillets Smoked Mackerel skinned and flaked
- 60 g Rocket
- 2 Eggs
Instructions
- Bring a large pot of salted water to a boil, add the potatoes and cook for 8-12 minutes until tender.
- Bring another smaller pan of water to a boil and use a slotted spoon to add the eggs to the water. Simmer for 7 minutes then remove the eggs and place in a bowl of cold water to stop the cooking process.
- While the potatoes cook put the creme fraiche, horseradish, lemon juice and shallots in a large bowl. Mix well and season with pepper.
- Drain the potatoes and leave to cool for a few minutes then tip into the creme fraiche mixture and stir to coat. Add the smoked mackerel and stir. Spread the rocket on a serving plate and top with the potato mixture. Peel the eggs and halve or quarter them. Top the salad with the eggs and serve.
Notes
Like the look of this recipe? Make sure you pin it for later!
Emily Flint says
This was such an interesting flavor combo but it worked! Thanks for the unique recipe.
Mahy says
I am 100% sure I will LOVE this salad. I mean, I love the ingredients and the salad looks mazing. What's not to love?
Dana says
This is delicious! You had me at mackerel. Absolutely love mackerel. Such a nice protein to add to a salad!
cyndy says
I love the mackerel twist on this salad because it added so much flavor but also a nice hit of protein!