Harissa and Mackerel Potato Salad

This isn’t any ordinary potato salad, with Harissa and smoked mackerel it has a smokey and spicy flavour. Using yoghurt instead of mayonnaise and fresh new potatoes, this take on the classic is healthier and plenty more tasty.

Serves: 3-5 / Ready in: 35mins / Difficulty: 2/5 / Storing: Can be stored in a sealed container in the fridge for up to 3 days.

Ingredients

• 500g new potatoes

• 3 tbsp Greek or natural yoghurt

• Juice of 1/2 a lemon

• 1 heaped tbsp Harissa

• 3 large tomatoes

• 1 red onion

• 300g smoked mackerel

• a few handfuls of rocket salad (rinsed and dried)

• salt & pepper

• A few gratings of parmesan

Method

To get started, put a saucepan of water on the heat with a tsp of salt to boil. Once boiling put the potatoes in and allow them to boil for 25 minutes, or until cooked through and soft.

While the potatoes boil it’s time to get the rest prepared.

Thinly slice the tomatoes and onions putting them to one side. Next make up the dressing, in a bowl put the Harissa, yoghurt, and lemon juice, mix it together well and season with salt & pepper, having a taste and adapting as needed.

Place the rocket salad in a large salad bowl. Once the potatoes have cooked, remove them from the water and allow them to cool down so you can touch them. Once cool slice the potatoes in half.

Now to arrange the salad, layer the potatoes, tomatoes, and onions, and pour over some dressing, then layer it up again and again. Top the salad with a few gratings of parmesan and a grinding of black pepper.

It’s ready to be served, enjoy!

Nutritional information, per serving, recipe serving 3 portions.
kcal: 524
Fat: 23.2g
Saturates: 8g
Carbs: 49.6g
Sugars: 10.8g
Fibre: 6.5g
Protein: 29.3g