Ingredients
- 500g baby new potatoes, peeled
- Sea salt
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 200ml sunflower oil, chilled
- 4 spring onions, sliced
- Handful flat parsley, chopped
- Handful chives, chopped
- Zest and juice of half a lemon (keep separate)
- Salt and pepper
- 80g smoked mackerel
- ½ tin anchovies
- Fresh dill sprigs to garnish
- Fresh mint leaves to garnish
- Start with your potatoes, place them in a heavy based saucepan and cover with cold water. Add a good handful of sea salt and bring to the boil. Once boiling, reduce to a simmer and cook until the potatoes are just soft when you press with a fork. At this point, strain off the water and allow the potatoes to chill in the fridge.
- While the potatoes are cooling down, make your mayonnaise. Place the egg yolk, mustard and vinegar in a bowl, season with salt and whisk to a paste using a hand whisk. Continue whisking while you add your cold oil in a slow, consistent stream. Once all the oil is added, you should be left with a thick home-made mayonnaise. Adjust the seasoning with lemon juice and salt and reserve for later.
- Now to dress the salad; half the cold potatoes and add them to a bowl, add a few spoons of the mayonnaise. Don’t add too much, it should be just coating the potatoes, not drowning them. Add the spring onions, chives and parsley and mix gently. Adjust the seasoning with some lemon zest, salt and black pepper.
- Spoon the salad on to a serving bowl or plate. Break up the mackerel into bite-size pieces and place over the potatoes evenly along with the anchovies. Garnish with some dill sprigs and mint leaves.
