Pic of Braised leek and potato salad with mackerel

Braised leek and potato salad with mackerel

Show ingredients


Braised leek and potato salad with mackerel

Serves 2 30 min
The dressing in this recipe is kept to a minimum so that the taste of the main ingredients can really come through. If you prefer your potato salads with a bit more creaminess, stir together some crème fraîche with a teaspoon of horseradish sauce together with the lemon juice and olive oil.


  • 2 tbsp olive oil
  • 200g leeks (1 medium to large), washed and cut in half lengthways, then into 3-4 cm pieces
  • 1 garlic clove, crushed
  • 450g potatoes, peeled and cut into 2-3 cm dice
  • a squeeze of lemon juice, to taste
  • 1-2 tbsp olive oil
  • 1 tbsp each fresh dill, chives and parsley, chopped
  • 2 smoked mackerel fillets, flaked
  • 60g watercress
  • salt and pepper


Prep time: 15 min
Cooking time: 15 min
  • Step 1

    Heat the oil in a pan, add the leeks and fry very gently for about 15 minutes, until the leeks are tender. Add the garlic 2-3 minutes before the leeks are cooked.
  • Step 2

    Meanwhile cook the potatoes for 6-7 minutes in a pan of salted boiling water, until tender.
  • Step 3

    Drain the potatoes and place in a large bowl to cool slightly, then add the cooked leeks. Add a squeeze of lemon and 1 tablespoon of olive oil, along with the herbs, while the potatoes are still warm. Season.
  • Step 4

    Once cooled a little more, add the watercress and flaked mackerel. Toss gently to combine. Check the seasoning before serving, adding a little more olive oil if needed.

You may also like…