Hot potato salad with smoked macherel and dandelions


by: karen

A flavorful potato salad with smoked macherel and dandelions.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

10 oz (300 g) new potatoes (scrubbed)

1 oz (25 g) dandelion leaves

3 oz (75 g) smoked mackerel fillet

2 tablespoons red wine vinegar

2/3 cup (150 ml) canola oil

1 1/2 tablespoons minced onion

1/2 teaspoon salt

Freshly ground black pepper

Nutrition Facts
Hot potato salad with smoked macherel and dandelions

Servings Per Recipe: 4

Amount per Serving

Calories: 455

  • Total Fat: 42.8 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 20.2 mg
  • Sodium: 1260.5 mg
  • Total Carbs: 12.3 g
  •     Dietary Fiber: 2 g
  •     Sugars: 1.1 g
  • Protein: 5.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Cook the potatoes in boiling salted water for 15 minutes or until tender.

2.  Meanwhile, wash the dandelion leaves and discard the stems. Blanch them in boiling water for a few seconds, then drain and refresh under cold running water.

3.  Remove the skin and bones from the smoked mackerel, then cut it across into thin slices. Whisk together the vinegar, oil, salt, and some pepper.

4.  Drain the potatoes and thinly slice them. Put them into a large pan with the dandelion leaves, mackerel, onion, and dressing, and turn together over a low heat until warmed through. Divide the mixture among tour plates, grind a little more black pepper on top, and serve.

related recipes