Adding large flakes of pleasantly pungent smoked mackerel to a straightforward potato salad gives it a deeper, more savory dimension. Smoked mackerel comes in herbed and peppered varieties as well as plain; all of them will work well here—especially the peppered version.
Smoked mackerel is available at specialty foods shops and many supermarkets, and by mail order from Ducktrap River of Maine (800-828-3825; ducktrap.com).
Recipe information
Total Time
35 min
Yield
Makes 4 (light main course) or 6 (side dish) servings
Ingredients
Preparation
Step 1
Cut potatoes into 1 1/2-inch pieces and cover with cold water in a large pot. Add 1 1/2 teaspoons salt and simmer over medium heat, partially covered, until just tender, 12 to 15 minutes.
Step 2
While potatoes cook, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
Step 3
Drain potatoes well and, while still hot, stir into dressing to coat, then stir in mackerel, scallions, and dill. Serve warm or at room temperature.
