Filling recipe for Baby Potato Salad with Mackerel and Soft Boiled Eggs
1 lemon – zest & juice
600g baby potatoes – cut in half
4 eggs (from your pantry)
6 tbsp mayonnaise
1 tsp wholegrain mustard
5g fresh dill – chop leaves finely
200g cherry tomatoes – cut into quarters
4 sticks celery – slice at an angle (½ cm)
400g peppered mackerel fillets
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Baby potatoes: Place a large saucepan on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove with a slotted spoon and set aside to cool down slightly.
Eggs: Boil the kettle. Using the same pot, bring the water to a simmer (gentle boil) and add a little salt. Add the eggs and cook for 6½ minutes for a soft-boiled egg. The white should be set, and the yolk (yellow) should be runny. Peel, cut into quarters and set aside.
Dressing: Mix together the mayonnaise, wholegrain mustard, lemon juice (1 tbsp for 4; ½ tbsp for 2; ¼ tbsp for 1), lemon zest, water (2 tbsp for 4; 1 tbsp for 2; ½ tbsp for 1) and dill. Season with black pepper.
Salad: Mix a little dressing through the potatoes, then add the rocket, cherry tomatoes and celery.
Mackerel: Carefully remove the skin and break the flesh apart with your fingers to remove all the bones.
Serve the salad topped with the mackerel and eggs and drizzle with the rest of the dressing.