This composed salad has it all: meaty smoked mackerel, radicchio for a bitter edge, the vinegary snap of pickles, and creamy potatoes. And this method of hard-boiling eggs will give you a nice soft (but not too runny) yolk. You can also roast the potatoes in the oven if you like them crispy.
Tip
Massaging raw onion with some acid, sugar, and salt subdues some of the bite and makes it slightly sweet. Try the same trick when using raw onion as a burger, sandwich, or taco topping.
Mackerel Potato Egg Salad
Ingredients
- 1 cup (250 mL) thinly sliced red onion
- 1 Tbsp (15 mL) fresh lemon juice
- 1/2 tsp (2 mL) sugar
- 1/4 tsp (1 mL) salt
- 1 lb (450 g) mini (baby) potatoes, halved
- 4 large organic eggs
- 4 cups (1 L) salad greens
- 2 cups (500 mL) sliced radicchio
- 1 cup (250 mL) sliced roasted red pepper
- 8 chopped baby dill pickles
- 6 oz (170 g) smoked mackerel
- 1 Tbsp (15 mL) capers (optional)
- 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
- 2 Tbsp (30 mL) cider vinegar
- 1 Tbsp (15 mL) prepared horseradish
- 2 tsp (10 mL) grainy mustard
- 1 grated or finely minced garlic clove
- 2 tsp (10 mL) lemon zest
- 1/4 tsp (1 mL) black pepper
Nutrition
Per serving:
- calories397
- protein19g
- fat22g
- saturated fat6g
- trans fat0g
- carbohydrates33g
- sugars7g
- fibre5g
- sodium567mg
Directions
01
In bowl, place onion slices, lemon juice, sugar, and salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
02
In medium-sized saucepan, place 1 in (2.5 cm) water. Place steamer basket in pan, add potatoes, and cover tightly. Bring to a boil and steam until potatoes are fork-tender, about 15 minutes. Alternatively, in large saucepan of boiling salted water, cook whole potatoes until fork-tender, about 10 minutes. Drain, and when cool enough to handle, slice in half.
03
In saucepan, place eggs in a single layer; cover with water. Set pan over medium-high heat. When the water just begins to bubble vigorously, reduce heat to achieve a very slight simmer and heat for 6 minutes. Remove pan from heat, pour out hot water and cover eggs with cold water. Let eggs stand until cool enough to handle before peeling and slicing in half.
04
Divide greens, radicchio, potatoes, roasted red pepper, pickles, mackerel, marinated onions, and capers (if using) among serving plates.
05
In small bowl, whisk together oil, vinegar, horseradish, mustard, garlic, lemon zest, and black pepper. Drizzle dressing over salad.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
