PENSIONERS DELIGHT: CREAMY POTATO, SMOKED MACKEREL & GRAPE SALAD, loser fat, good fibre

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Grapes are a wonderful counterpart to rich smoked mackerel in a quick-cook creamy potato salad...

Picnic-worthy Potato Salad, just 10 mins cooking

There is something about the smoky richness of smoked mackerel in a fruity carb-y salad that's so satisfying in the summer, especially if it is served ice cold.

Elsewhere in the blog is one of 67's favourites: Mackerel, Rice, Fruit & Nut Salad, a brilliant, full-bodied combo of store cupboard ingredients.

This week's Creamy Potato, Mackerel & Grape salad is much easier and more budget-friendly, especially if you pick up smoked mackerel on its sell-by date (keep your eyes open; items like fish and meat will still carry sell-by dates).

The salad is very tasty and unctuous, like a fishy version of chicken Veronique...in a very good way!  

And, in case you're worried about the new heatwave, the only thing that needs cooking is the potatoes and they'll take no longer than 10 minutes.

Cost: £4'ish (7/2022)

Serves: 2-3

Ingreds:

150g/5.2oz smoked mackerel fillets

1-2 hard boiled eggs (opt but makes the protein go further)

generous handful raw green beans

300gm/10oz new (or other firm) potatoes 

med bunch of purple or green grapes

1 tbsp fresh or I generous tsp dried chives OR parsley

3 tbsp plain low/no fat yoghurt

2 tbsp mayo

1 generous tsp lemon juice

zest of half a lemon (opt)

Method:

1. Chop green beans into 1 inch/2cm lengths; set aside
2. Slice cleaned unpeeled potatoes in 1/2in/2cm slices; cook in boiling water 10 mins or until the point of a knife meets resistance - the potatoes will continue cooking.  At 5 mins; add green beans and eggs.  Remove from water with a slotted spoon; run cold water over; drain, separate eggs from green beans from potatoes; set aside
3. Tap eggs all over to crack shell; peel under running water; either slice or cut into quarters.   
4. Halve grapes, reserving a few for garnish
5. Remove skin and bones from mackerel, break into large flakes; reserving a few pieces for garnish
6. Mix dressing; add enough to generously moisten potatoes and green beans; carefully stir through grapes, flaked fish and eggs if using
7. Garnish 
8. Refrigerate 1-4 hours before serving with crisp lettuce leaves and good bread

Comments:
'A lovely simple summery salad layered with great flavours that won't break the bank.  Very easy to put together.' Retired writer  

Tips:

• Vegetarians/Vegans can replace mackerel with smoked tofu.  Or try drained chickpeas sprinkled with smoked paprika & baked until crisp in a 180c/350f oven 10-15 mins 

                                     Go to Recipes I on the Nav Bar for more smoked fish dishes...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.