Make this Potato Salad with Smoked Fish and Mustardy Creme Fraiche Dressing for an easy, light summer supper. Use bang-in-season new potatoes, fresh herbs and pre-packed beetroot and smoked mackerel for a very affordable and delicious meal.
Wash the potatoes and either steam the new potatoes for 10-15 minutes; or boil them by covering in cold water and bringing to a boil. When they begin to boil, set the timer for 12 minutes, checking at 10 minutes in case they are done to your liking earlier. Drain and rinse well; leave to cool down a bit. Halve the cooked new potatoes, or slice into thick coins. Warm potatoes will better absorb the dressing than cold potatoes.
While the potatoes are cooking, make the dressing. Do this by mixing the creme fraiche, olive oil, lemon juice and mustard until creamy. Add the chopped chives and parsley and stir into the dressing. Set aside.
Add the sliced/halved potatoes to a mixing bowl or back into the cooking pan. Pour over most of the dressing and very gently lift and fold with a spatula until the potatoes are well-covered.
Pour the dressing-slicked potatoes onto two plates or a serving platter. Tuck in slices of beetroot, as well as torn or whole herbs (or sliced gem lettuce), and tear over the smoked fish. Serve with the remaining dressing and scatter with the crispy onions. Serve and eat.
Veganise. Make this vegan by using non-dairy creme fraiche or other “soured” non-dairy toppings, as well as using smoked tofu.
Make ahead. Boil or steam the potatoes the day before, slicing only when you will make up the salad. Cooking then cooling potatoes is a great way to get healthy resistant starch into the diet. Resistant starch is made in the potatoes as they cool. This unique dietary starch not only lowers the amount of carbohydrates we absorb, it feeds the bacteria in our gut. How cool is that?
Timing the potatoes. Check for doneness by inserting the tip of a knife into one potato: it should go in easily. Ayrshire new potatoes are perfectly boiled for this recipe at the 10-minute mark - quick, huh? The timings will depend on your potatoes - size, age and type. Once boiled or steamed, drain the whole potatoes in a colander and cool enough to cut in half or into slices - as you prefer.
Add-ins and options. This is an adaptable wee salad, so use your imagination. Just make sure to have the potatoes, something smoky, and a yummy, tangy dressing.
I know not everyone is growing or can get delightfully lemony broad-leaf sorrel, so use rocket/arugula for extra interest and greenery instead. Or, use slices of the previously suggested gem lettuce. If you don’t have lovage - which offers a celery-like taste in leaf form - use celery leaves. Or leave them out. I like the flavour of lovage, but it is kind of strong. I use it sparingly to complement rather than dominate.
If you want to use sliced radish rather than the beetroot, go ahead. But I would add a little honey to the dressing to make up for the hint of sweet that is in cooked beetroot. And lastly, the herbs you use should preferably be soft ones rather than woody - think dill, parsley, basil, sweet cicely, tarragon etc.