Riverford Wicked Leeks
Braised leek and potato salad with mackerel, watercress and herbs recipe image

Print Braised leek and potato salad with mackerel, watercress and herbs

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.


Salad recipes   |   BBQ recipes  


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


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