Side Dishes Starters/Snacks Lunch/Dinner Leafy Potato Salad
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 500g new potatoes, halved or quartered if large
- 80g spring greens, shredded
- 2 tbsp horseradish sauce
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper
- 6 spring onions, sliced
- 3 roasted peppers, seeded and thickly sliced
- 1 head little gem, leaves separated
- 2 smoked mackerel fillets, skinned and flaked
- 1 tbsp finely chopped chives
Nutrition
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Method
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Place the potatoes into a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15 minutes until nearly tender.
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Add the spring greens and simmer for another couple of minutes until tender.
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Drain and return to the pan to steam dry for a couple of minutes.
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Meanwhile, pour the horseradish and olive oil into a bowl, season with salt and black pepper and whisk together.
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Tip the warm potatoes into the dressing and toss until coated.
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Stir in the spring onions, red peppers and little gem leaves then spoon onto a serving plate.
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Flake the smoked mackerel over the salad, top with the chives and serve straightaway.
