food to glow

This Potato and Smoked Fish Salad recipe post has been sponsored by Seasonal Spuds. All thoughts and opinions are my own. Read my Disclosure Policy.

The sun is high, and delicious, seasonal new potatoes are on the Food To Glow menu! Why not make this Potato Salad with Smoked Fish and Mustardy Creme Fraiche Dressing for an easy, light summer supper? Use bang-in-season Ayrshire New potatoes, fresh herbs and pre-packed beetroot and smoked mackerel for a very affordable and delicious meal. 
As most of you know, I love a hearty salad. I even have them for breakfast. And now that new potatoes are in season, I am steaming and boiling up these pale beauties to add to my salad – as well as drop into curries, vegetable tray bakes, and dip into gooey cheese fondue. 

But seasonal new potatoes don’t need to be gussied up. We also enjoy them simply steamed, with just a pat of the best butter, or a good drizzle of extra virgin olive oil, to highlight their delicate, delicious flavour. And, much to Andrew’s delight, roasted new potatoes – lightly oiled, gently smashed and dusted with crunchy sea salt before roasting – are also on the menu. Frequently. We really love their versatility.

Of course you can make this recipe and other potato recipes year-round. After all, potatoes are a staple food in many countries. But there’s something very special about using seasonal, summer-grown spuds to really make a simple recipe such as this shine. 

What potatoes to use 

Up here in Scotland, the very best potatoes grow in Ayrshire (pronounced air-shur), on the balmy west coast of Scotland. The light sandy soils and winds off the nearby sea help to keep the fields frost-free, so the plants get an early start in comparison to potatoes grown elsewhere in Scotland. 

Ayrshire New potatoes are proper new potatoes: small pale orbs, with delicate papery skins that you can gently rub away. Or, you can keep the skin on for extra fibre and flavour as I did. Unlike other potatoes, these new potatoes are harvested while the green leaves are still swaying in the summer breeze. So they are very new indeed.

The taste of Ayrshire New potatoes is as you might expect – delicate, buttery and clean. A true potato flavour. And the texture is slightly firm and fluffy rather than fully firm and waxy. So they are perfect for salads, as well as roasting or mashing.

What do you need? 

New potatoes – I use Ayrshire New potatoes. But use any new potatoes/baby potatoes that are available to you. If you use a maincrop potato I would recommend cubing and steaming rather than whole and boiled. 

Smoked fish – the type is really up to you. Smoked mackerel is very common in the UK. But use smoked salmon (hot or cold-smoked), herring, whitefish, trout or even eel. Vegans or vegetarians, why not use smoked tofu?

Cooked beetroot – you can buy ready-cooked beetroot in most UK supermarkets: get the kind in its own juices rather than in a marinade or vinegar. Or, you can boil/steam/roast a few baby beetroots, slipping off the skins once cool then slicing. Easier than boiling your own would be very thinly slicing a couple of small beets. I prefer buying cooked beetroot for this recipe.

Creme fraiche – this gives cool acidity, and tastes just fabulous. If this is expensive or unavailable, try full-fat Greek yogurt, quark or good soured cream. Vegan creme fraiche is also an option.

Extra virgin olive oil – this blends with the creme fraîche to make a great dressing. 

The fresh herbs – this is where you can go your own way. For this recipe I use what is growing in my vegetable garden – sorrel, chives, parsley and lovage. You could use dill, cilantro, basil, tarragon or mint. Whatever you wish! You can also add or sub in firm little Gem lettuces. Note: You will be using some herbs in the dressing and some to green up the potato and smoked fish salad itself.

Lemon juice – always lemon for me, but you might prefer apple cider vinegar. Either will balance out the fat in the dressing.

Dijon mustard – this pantry staple ingredient is perfect for a little punch. You could instead use a wholegrain mustard, or even horseradish mustard. Mustard-phobes can leave this out. 

Freshly ground black pepper – you can add salt, but I find the smoked fish plenty salty. But absolutely season with plenty of black pepper, either directly on the salad or just in the dressing.

And finally, crispy onions. You don’t *have* to use these. But I highly recommend them. Otherwise, thinly sliced shallots, tempered in cold water for 15 minutes before draining and using, will add that extra bite that complements the oily fish and new potatoes so well.

How do I make this recipe? 

1) Wash the potatoes and either steam the new potatoes for 10-15 minutes; or boil them by covering in cold water and bringing to a boil. When they begin to boil, set the timer for 12 minutes, checking at 10 minutes in case they are done to your liking earlier.

2) While the potatoes are cooking, make the dressing. Do this by mixing the créme fraîche, olive oil, lemon juice and mustard until creamy. Add the chopped chives and parsley and stir into the dressing. Set aside.

3) Add the sliced/halved potatoes to a mixing bowl or back into the cooking pan. Pour over most of the dressing and very gently lift and fold with a spatula until the potatoes are well-covered. 

4) Pour the dressing-slicked potatoes onto two plates or a serving platter. Tuck in slices of beetroot as well as chopped or whole herbs (or sliced gem lettuce), and tear over the smoked fish (or sliced smoked tofu). Serve with the remaining dressing and scatter with the crispy onions. Serve and eat.

Why you should try this recipe 

• It is actually quite good. 🙂
• It’s a great way to use new potatoes – freshly boiled or leftover/cooked ahead
• The ingredients are relatively inexpensive
• It takes less than 20 minutes to make
• The options make it adaptable to your taste

Veganise. Make this vegan by using non-dairy creme fraiche or other “soured” non-dairy toppings, as well as using smoked tofu. 

Make ahead. Boil or steam the potatoes the day before, slicing only when you will make up the salad. Cooking then cooling potatoes is a great way to get healthy resistant starch into the diet. Resistant starch is made in the potatoes as they cool. This unique dietary starch not only lowers the amount of carbohydrates we absorb, it feeds the bacteria in our gut. How cool is that? 

Timing the potatoes. Check for doneness by inserting the tip of a knife into one potato: it should go in easily. Ayrshire New potatoes are perfectly boiled for this recipe at the 10-minute mark – quick, huh? The timings will depend on your potatoes – size, age and type. Once boiled or steamed, drain the whole potatoes in a colander and cool enough to cut in half or into slices – as you prefer.

Add-ins and options. This is an adaptable wee salad, so use your imagination. Just make sure to have the potatoes, something smoky, and a yummy, tangy dressing.

I know not everyone is growing or can get delightfully lemony broad-leaf sorrel, so use rocket/arugula for extra interest and greenery instead. Or, use slices of the previously suggested gem lettuce. If you don’t have lovage – which offers a celery-like taste in leaf form – use celery leaves. Or leave them out. I like the flavour of lovage, but it is kind of strong. I use it sparingly to complement rather than dominate.

If you want to use sliced radish rather than the beetroot, go ahead. But I would add a little honey to the dressing to make up for the hint of sweet that is in cooked beetroot. And lastly, the herbs you use should preferably be soft ones rather than woody – think dill, parsley, basil, sweet cicely, tarragon etc. 

How to eat this potato and smoked fish salad 

Enjoy this summer-kissed salad as a light-but-filling main supper for two. Or sling a box of it into your picnic basket to eat in the sunshine. If you think you might want some the next day, leave a portion free of the leaves/herbs and the onions, adding them in when you want them. 

5 from 3 votes

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Potato and Smoked Fish Salad with Mustardy Créme Fraîche Dressing

Make this Potato Salad with Smoked Fish and Mustardy Creme Fraiche Dressing for an easy, light summer supper. Use bang-in-season new potatoes, fresh herbs and pre-packed beetroot and smoked mackerel for a very affordable and delicious meal.

Course Main Course, Salad

Cuisine British

Keyword potatoes, salad, smoked fish

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings 3 servings

Calories 416 kcal

Author kellie anderson

Ingredients

• 500 g new potatoes washed
• 150 g smoked fish e.g. smoked mackerel, hot-smoked salmon
• 3 small cooked beetroots
• 3 tbsp créme fraîche or non-dairy equivalent
• 3 tbsp extra virgin olive oil
• 1 tbsp chopped chives
• 1 tbsp chopped parsley
• 2 tsp lemon juice
• black pepper to taste
• 2 tsp Dijon mustard
• soft fresh summer herbs e.g. chives, lovage, parsley, sorrel, cilantro/corander, tarragon, chervil, wild garlic
• 2 tbsp crispy fried onions
• gem lettuce optional

Instructions

1. Wash the potatoes and either steam the new potatoes for 10-15 minutes; or boil them by covering in cold water and bringing to a boil. When they begin to boil, set the timer for 12 minutes, checking at 10 minutes in case they are done to your liking earlier. Drain and rinse well; leave to cool down a bit. Halve the cooked new potatoes, or slice into thick coins. Warm potatoes will better absorb the dressing than cold potatoes.

2. While the potatoes are cooking, make the dressing. Do this by mixing the creme fraiche, olive oil, lemon juice and mustard until creamy. Add the chopped chives and parsley and stir into the dressing. Set aside.

3. Add the sliced/halved potatoes to a mixing bowl or back into the cooking pan. Pour over most of the dressing and very gently lift and fold with a spatula until the potatoes are well-covered.

4. Pour the dressing-slicked potatoes onto two plates or a serving platter. Tuck in slices of beetroot, as well as torn or whole herbs (or sliced gem lettuce), and tear over the smoked fish. Serve with the remaining dressing and scatter with the crispy onions. Serve and eat.

Recipe Notes

Veganise. Make this vegan by using non-dairy creme fraiche or other “soured” non-dairy toppings, as well as using smoked tofu. 

Make ahead. Boil or steam the potatoes the day before, slicing only when you will make up the salad. Cooking then cooling potatoes is a great way to get healthy resistant starch into the diet. Resistant starch is made in the potatoes as they cool. This unique dietary starch not only lowers the amount of carbohydrates we absorb, it feeds the bacteria in our gut. How cool is that?

Timing the potatoes. Check for doneness by inserting the tip of a knife into one potato: it should go in easily. Ayrshire new potatoes are perfectly boiled for this recipe at the 10-minute mark - quick, huh? The timings will depend on your potatoes - size, age and type. Once boiled or steamed, drain the whole potatoes in a colander and cool enough to cut in half or into slices - as you prefer.

Add-ins and options. This is an adaptable wee salad, so use your imagination. Just make sure to have the potatoes, something smoky, and a yummy, tangy dressing.

I know not everyone is growing or can get delightfully lemony broad-leaf sorrel, so use rocket/arugula for extra interest and greenery instead. Or, use slices of the previously suggested gem lettuce. If you don’t have lovage - which offers a celery-like taste in leaf form - use celery leaves. Or leave them out. I like the flavour of lovage, but it is kind of strong. I use it sparingly to complement rather than dominate.

If you want to use sliced radish rather than the beetroot, go ahead. But I would add a little honey to the dressing to make up for the hint of sweet that is in cooked beetroot. And lastly, the herbs you use should preferably be soft ones rather than woody - think dill, parsley, basil, sweet cicely, tarragon etc.

Nutrition Facts

Potato and Smoked Fish Salad with Mustardy Créme Fraîche Dressing

Amount Per Serving (3 g)

Calories 416 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 4mg1%

Sodium 57mg2%

Potassium 746mg21%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 1g1%

Protein 14g28%

Calcium 42mg4%

Vitamin C 37mg45%

Vitamin A 201IU4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.