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Warm potato salad with mackerel recipe

Warm potato salad with mackerel recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

Turn a simple potato salad into a glorious light meal with the addition of warm smoked mackerel. With the addition of lemon and chives, this salad is full of bright flavours.

4 people made this

IngredientsServes: 4

  • 650g Salad potatoes
  • 250g smoked peppered mackerel fillets
  • 150g cucumber
  • finely grated zest and juice of 1 lemon
  • 3 tablespoons snipped fresh chives

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Thickly slice the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
  2. While the potatoes cook, remove the skin from the mackerel and discard. Break the flesh into bite sized pieces and place in a large bowl.
  3. Halve the cucumber and use a teaspoon to scoop out the seeds. Finely chop the cucumber flesh and add to the bowl. Add the lemon zest and juice and chives to the bowl and mix well.
  4. Drain the potatoes in a colander, then add to the bowl and mix everything together. Season to taste.

Serving suggestion

Serve with a crisp watercress salad.

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Reviews in English (0)

Warm Potato Salad

I may be in the minority, but I am not the biggest fan of potato salad with mayo. That’s why I love this warm potato salad.

This recipe is also a great way to use up that bag of potatoes in your pantry. You know the one that got pushed into the back and then a few weeks later you reach in and think “what is this?!”

Meal prepping your potatoes is a game changer for me. Every weekend I bake off about 5-6 potatoes and store them in my fridge for all sorts of things. Which is why this warm potato salad comes together in about 15 minutes.

The dressing is light and vinegary. I used grapeseed oil but feel free to use olive oil if you have it. Save your good olive oil for recipes like this instead of cooking with it. The smoke point isn’t very high with olive oil and you can easily burn the food you saute if you have the temperature above medium high.

Mackerel With Warm Potato Salad With Chorizo Recipe

There’s nothing like cooking fish you have caught only an hour or so before. This is what I was lucky enough to do in Kinsale. Add Irish produced oil and chorizo and the pleasure is doubled. As the acidity of red wine vinegar varies, you may need to use more, or less.

Preparation time 5 minutes
Cooking time 10 minutes
Serves 2

1/3 cup (80ml) rapeseed oil
3 medium (600g) cooked potatoes, peeled and quartered
1 large leek, sliced
1 large (100g) chorizo, thickly sliced
2 (340g) butterflied mackerel
Salt and freshly ground black pepper
Handful salad leaves or mesclun

1 teaspoon brown
1/2 teaspoon grain mustard
1/2 teaspoon Dijon mustard
1 tablespoon (20ml) red wine vinegar (or more to taste)
1/3 cup (80ml) rapeseed oil
1 tablespoon chopped chives + 1 teaspoon extra

1 Heat a large pot with a lid over medium high heat. Add 2 tablespoons (40ml) oil and when hot add potatoes and stir to coat with oil. Add leek. Cut chorizo into bite size pieces and add to pan. Stir well, reduce heat to medium low and cover.
2 Make vinaigrette by whisking together, mustards and vinegar. Slowly whisk in the oil. Taste and adjust seasoning if necessary. Whisk in chives.
3 Heat a medium frying pan over high heat. Put remaining 2 tablespoons (40ml) oil into heated frying pan and season mackerel well with salt and pepper. Place flesh side down in the pan and cook briefly over very high heat. Turn and cook the other side for another minute or so or until cooked through.
4 Add potato mixture to vinaigrette and toss gently. Divide between two bowls and top with mackerel. Sprinkle with additional chives if desired and serve immediately.

Peeling the potatoes after boiling prevents them from becoming waterlogged.

Baked Spicy Mackerel With Potato Salad & Broccoli

"This is a gastronomic delight, it's brilliantly delicious & amazingly healthy dish. Mackerel is rich in omega 3 & potato, broccoli ticks your five-a-day goals. I found this as a surprisingly light weight dinner & it's well fit in the lunch block too. If you are not into baking you can also grill or pan fry Mackerel as well."


For Baked Spicy Mackerel

  • 1 Teaspoon Cumin seeds (crushed )
    • 1 Teaspoon Coriander seeds (crushed )
      • 1/2 Teaspoon Turmeric
        • 1/2 Teaspoon Cayenne pepper
          • 1/2 Teaspoon Chili flakes
            • 1/2 Medium Lemon (for juice)
              • 1 Medium Lemon (cut into slices)
                • 2 Medium Mackerel (skin on )

                For Potato Salad & Broccoli

                • 250 Grams Potatoes
                  • 2 Spring onions (chopped )
                    • 1/2 Small Lemon (fresh juice)
                      • 1 1/2 Tablespoon Olive oil
                        • 2 Medium Parsley leaves (freshly chopped)
                          • 200 Grams Broccoli (cut into bite size)


                          For Baked Spicy Mackerel

                          In a large bowl mix cumin, coriander, turmeric, cayenne and chili with the lemon juice, all together until combine well. Make diagonal slashes in the skin of the mackerel on both sides and rub the spice mix all over. let it marinate for 15 minutes in a large baking tray.

                          On a pre heated oven (200C or gas mark 5) bake the mackerel for about 18 minutes until cooked through, make sure you turn side of the mackerel at half way through (approx 9 minutes into baking).

                          To make the Potato Salad & Broccoli

                          Boil the potatoes for about 15 minutes until tender then add broccoli & boil them for further 5 minutes. Drain excess water from potatoes & broccoli mix with with the other ingredients while warm in a large bowl or plate.

                          Serve Baked Spicy Mackerel with Potato Salad & Broccoli hot along with sliced lemons.

                          Warm potato salad with mackerel recipe - Recipes

                          You know the Warm Potato Salad from Earls Restaurant? The one that I sometimes dream about?

                          To figure out how to make the Warm Potato Salad, I had to go to Earls Restaurant (twice, or maybe three times) to do a little 'research.' While doing the recon (more than once, just to be sure), I got to hang out with friends and drink wine and eat delicious potato salad. It was a very labour intensive education process, as you can imagine. Here is what I learned:

                          1) Huge pieces of bacon are necessary. You can't just have little bits of bacon in this salad, you need a large mouthful of bacon. Also, if a little bit of bacon grease happens to accidentally spill into the dressing, that is not a problem and people will like this salad and you more.

                          2) Roast that *#@$! Roasted corn and roasted baby potatoes and roasted garlic are key. Flavour central.

                          3) Dill is such a great herb. Sour cream is such a great dairy product.

                          I originally served this salad a a birthday party that we hosted for The Hubby's best friend, as a side dish to the pulled pork sandwiches (yum) that his wife made. I was asked for the recipe for the potato salad two or three times that night, and that always makes you feel good. I just made it again recently when The Hubby's parents came for my father-in-law's birthday dinner, and it was served alongside The Hubby's marinated rotisserie prime rib (recipe to follow soon). Drool.

                          And here's a funny story, at least to me and probably not at all to my sister-in-law Serena.

                          I typed up this recipe and sent it to Serena in an email, because she wanted to make it as a side dish for her daughter, my niece, Avery's 4th birthday party (that makes at least three birthdays that this salad has been made for in just this blog post alone). Prior to this, Serena had also recommended to me a Jamie Oliver recipe for Sweet Potato and Chorizo Soup, which I decided to make on the same day that she made the Warm Potato Salad. We were text messaging back and forth that day while we were each making our respective recipes. I realized part way through making my soup that Sweet Potatoes are actually Yams in Canada (but since Jamie Oliver is from the UK the recipe had called for Sweet Potatoes), so the soup didn't come out the same way that it did when Serena makes it. Oopsy. I texted Serena to let her know my mistake, and she texted back shortly afterwards, "Did you peel the potatoes?" Thinking that she was referring to the sweet potatoes in my recipe, I responded that yes I had, because the recipe had called for me to do so. Later that day, the Hubby and I arrived for dinner and Serena was cursing me for how long the Warm Potato Salad had taken her to make because of how labour-intensive it is to peel 5 pounds of baby nugget potatoes. I asked, "why did you peel them?" And she responded that I had told her to do so earlier that day over text message. Whoops, whoops, whoops, when she asked me if I had peeled the potatoes she had meant had I peeled them when I had made the Warm Potato Salad at the party we had. Sorry Serena. Classic mix-up. The End.

                          Warm potato salad with mackerel recipe - Recipes

                          Prep Time: 10 minutes

                          Cook Time: 13 minutes


                          • 300 g baby potatoes, halved
                          • 150 g broccoli, cut into florets
                          • 2 teaspoons cider vinegar
                          • 1 teaspoon Dijon mustard
                          • 2 teaspoons honey
                          • 1 tablespoon olive oil
                          • 2 medium beetroot, cooked and cubed
                          • 2 smoked mackerel fillets, skin discarded and fish flaked into 1/2-inch-wide pieces


                          Add the potatoes to a pan of boiling water and cook for 10 minutes, then add the broccoli florets and cook for further 3 minutes.

                          While the vegetables are cooking, prepare the dressing. In a large salad bowl whisk the vinegar, mustard and honey with the oil.

                          Drain the potatoes and broccoli well, tip into the bowl, add the beetroot cubes and flaked mackerel and toss with the dressing to coat well. Serve warm.

                          Warm Potato Salad

                          A twist on a classic potato salad – warm potato salad with arugula and Parmesan cheese.


                          • 1 pound baked potatoes, cooled and diced
                          • 2 teaspoon grapeseed oil
                          • 2 teaspoons vinegar
                          • 1/4 cup beef broth
                          • 2 teaspoons Dijon mustard
                          • 1 teaspoon horseradish
                          • 2 teaspoons honey
                          • 1/2 teaspoon mustard powder
                          • 1/2 teaspoon black pepper
                          • 3 cups arugula
                          • 1 tablespoon shredded Parmesan cheese


                          1. Heat a skillet with avocado oil spray. Add the diced potatoes to the pan and cook for 10-15 minutes, flipping so all sides get crispy.
                          2. In a microwave safe bowl (I used a 1 cup glass measuring cup) add the vinegar, broth, Dijon, horseradish, honey, mustard powder and black pepper. Microwave for one minute, right before the potatoes are done.
                          3. In a large bowl add the arugula. Mix the oil into the mustard mixture and whisk until combined. Add potatoes to bowl and dressing and toss until combined. Place in serving dish. Garnish with Parmesan cheese.


                          On #teampurple this is 1 point. On #teamblue and #teamgreen each serving is 3 points.

                          Did you make this recipe?

                          Please leave a comment on the blog or share a photo on Instagram

                          Let me know if you give this a try. If you love salads, check out my chopped broccoli salad. So good too!

                          Mackerel with Warm Potato and Chorizo Salad

                          A few months ago, someone was on Twitter asking for recommendations for where to bring visitors for good seafood in Kinsale, County Cork. About a dozen people replied, and everyone said the same thing — Fishy Fishy. So it’s no surprise that Martin’s Fishy Fishy Cookbook has already entered its second printing just a few weeks after being released. Like the name of his TV show says, Martin Shanahan is mad about fish and he wants everyone else to love it too. My favorite episode from his first series was when he cooked mussels at the cattle mart in the land-locked Midlands and tried to get farmers who had never had a mussel in their lives to taste them (and almost all of them liked them). But even though Ireland is an island nation, we export most of our fish and notoriously eat very little of it ourselves. Martin thinks this is down to what he calls the “fear factor” when cooking fish, and his mantra has become “no skin, no bones, no fear”.

                          Flipping through his new cookbook and dog-earing pages of tempting recipes to try, his enthusiasm is catching. This mackerel with a warm potato and chorizo salad was outstanding, but also bookmarked are the crab crumble, warm chilli seafood salad, salmon and cucumber wraps and the Thai-style white Pollock fish cakes with Asian cabbage and a sweet and sour dipping sauce. With recipes that sound that good, he’s bound to pick up loads of new seafood-loving converts.

                          Photo © Kevin O’Farrell from Martin’s Fishy Fishy Cookbook

                          Mackerel with Warm Potato and Chorizo Salad
                          adapted from Martin’s Fishy Fishy Cookbook by Martin Shanahan

                          Chorizo is one of those ingredients (like bacon) that automatically makes anything better, but the dressing is what really made this recipe for me — it gave it just a little oomph and lifted the whole dish. Martin says that you can substitute some lightly cooked kale for the green beans here. Next time I make this — and there will definitely be a next time — I’m going to try using smoked mackerel fillets, warmed through, since I can get that more easily than fresh mackerel.

                          For the salad:
                          1 1/4 lb (600 g) potatoes, cooked
                          1 link of chorizo sausage
                          olive oil
                          7 oz (200 g) green beans, blanched and refreshed in ice water
                          salt and freshly ground black pepper
                          8 mackerel fillets

                          For the vinaigrette:
                          3 tablespoons olive oil
                          1 tablespoon red wine vinegar
                          1 teaspoon French mustard
                          salt and freshly ground black pepper

                          Cube the cooked potatoes and slice the chorizo. Heat a little oil in a pan and add the chorizo. Cook for 1 or 2 minutes to release the oil from the sausage, then add the potatoes and green beans. Make the vinaigrette by whisking together all the ingredients or shaking to combine in a screw-top jar, then toss the potato mixture in this dressing.

                          Heat a pan over a high heat and add a little oil. Season the mackerel fillets with salt and pepper, then cook the mackerel skin side down, pressing down on the skin to crisp it. Cook for 2 minutes, then turn and cook for a further 2 minutes on the other side.

                          Spoon a little of the warm potato salad into the center of each plate and top with the mackerel fillets.

                          Salads don’t need to be boring! This Warm Potato Salad with Smoked Mackerel fish dish is delicious. You can make this easy and nutritious salad in 15 minutes.


                          1 Large egg yolk
                          8 Cherry tomatoes, halved
                          4 Celery stalks, trimmed and finely chopped
                          1 Little gem lettuce, rinsed and roughly torn
                          25 g/1 oz Butter
                          450 g/1 lb Baby new potatoes
                          350 g/12 oz Smoked mackerel fillets
                          150 ml/1/4 pint Sunflower oil
                          150 ml/1/4 pint Creme fraiche
                          2 tablespoon Lemon juice
                          3 tablespoon Creamed horseradish
                          1/2 teaspoon Dry mustard powder
                          Salt and freshly ground black pepper


                          Place the mustard powder and egg yolk in a small bowl with salt and pepper and whisk until blended. Add the oil, drop by drop, into the egg mixture, whisking continuously. When the mayonnaise is thick, add the lemon juice, drop by drop, until a smooth, glossy consistency is formed. Reserve.

                          Cook the potatoes in boiling salted water until tender, then drain. Cool slightly, then cut into halves or quarters, depending on size. Return to the saucepan and toss in the butter.

                          Remove the skin from the mackerel fillets and flake into pieces. Add to the potatoes in the saucepan, together with the celery.

                          Blend 4 tablespoons of the mayonnaise with the horseradish and creme fraiche. Season to taste with salt and pepper, then add to the potato and mackerel mixture and stir lightly.

                          Arrange the lettuce and tomatoes on four serving plates. Pile the smoked mackerel mixture on top of the lettuce, grind over a little pepper and serve with the remaining mayonnaise.

                          This simple recipe combines lots of seasonal produce and highlights those simple, fresh flavours and colors.

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