Ingredients with Measurements:
- 2 large potatoes, peeled and cubed
- 2 smoked mackerel fillets, skin removed and flaked
- 1/2 red onion, finely chopped
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, combine the flaked mackerel, chopped red onion, capers, parsley, and dill.
3. In a separate mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth.
4. Add the cooled potatoes to the bowl with the mackerel mixture and toss gently to combine.
5. Pour the dressing over the potato and mackerel mixture and toss until well coated.
6. Season with salt and black pepper to taste.
7. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 315
- Fat: 18g
- Carbohydrates: 21g
- Protein: 18g
Substitutions for ingredients:
- Smoked mackerel can be substituted with canned tuna or salmon.
- Red onion can be substituted with shallots or scallions.
- Greek yogurt can be substituted with sour cream or crème fraîche.
Variations:
- Add chopped celery or cucumber for extra crunch.
- Substitute the Dijon mustard with whole grain mustard for a different flavor.
- Add a pinch of smoked paprika for a smoky flavor.
Tips and tricks:
- Be gentle when mixing the salad to avoid breaking up the potatoes.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs, such as parsley or dill
- Lemon wedges
Pairings:
- Serve with crusty bread or crackers for a light lunch or dinner.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the salad is too dry, add a little more mayonnaise or Greek yogurt to the dressing.
Food safety advice:
- Make sure to store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Potato salad is a classic dish that has been around for centuries. It is believed to have originated in Germany in the 18th century.
Flavor profiles:
- This salad has a creamy and tangy flavor with a hint of smokiness from the mackerel.
Serving suggestions:
- Serve as a light lunch or dinner or as a side dish at a summer barbecue or picnic.
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