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.

Recipe Details

Serves: 3–5
Prep Time: 10 mins
Cook Time: 25 mins
Ready In: 35 mins (+ cooling)
Difficulty: Easy

Meal prep storage

Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Ingredients

500g new potatoes, halved or quartered into bite-sized pieces
300g smoked mackerel fillets, skin removed and flaked
3 large tomatoes, roughly chopped
1 small red onion, very thinly sliced
2 handfuls rocket salad (arugula), rinsed and dried
--- Harissa Yogurt Dressing ---
3 tbsp Greek or natural yogurt
1 heaped tbsp harissa paste (adjust based on heat preference)
1/2 lemon, juiced (approx. 1 tbsp)
--- Finishing Touches ---
10g Parmesan cheese, finely grated
1/2 tsp salt (for potato water)
1/4 tsp black pepper

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!