Smoked-Mackerel Potato Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adding large flakes of pleasantly pungent smoked mackerel to a straightforward potato salad gives it a deeper, more savory dimension. Smoked mackerel comes in herbed and peppered varieties as well as plain; all of them will work well here—especially the peppered version. Ingredients:
2 pound yukon gold potatoes |
3 tablespoons cider vinegar |
3 tablespoons grainy mustard |
2 1/2 teaspoons sugar |
1/3 cup olive oil |
1/2 pound smoked mackerel, skin discarded and fish flaked into 1/2-inch-wide pieces |
4 scallions, chopped (1 cup) |
1/3 cup chopped dill |
Directions:
1. Cut potatoes into 1 1/2-inch pieces and cover with cold water in a large pot. Add 1 1/2 teaspoons salt and simmer over medium heat, partially covered, until just tender, 12 to 15 minutes.
2. While potatoes cook, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
3. Drain potatoes well and, while still hot, stir into dressing to coat, then stir in mackerel, scallions, and dill. Serve warm or at room temperature.
4. Cooks' note: Smoked mackerel is available at specialty foods shops and many supermarkets, and by mail order from Ducktrap River of Maine (800-828-3825; ).
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