- 1 tbsp sherry or red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 2 medium potato, such as Maris Piper or Desirée, cut into cubes
- ½ small red onion, thinly sliced
- 1 large orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 peppered smoked mackerel fillets, skin removed
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
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Whisk together the Sherry or wine vinegar, mustard and oil with some seasoning. Boil the potatoes in salted water until easily pierced with a knife, about 10 mins. Toss in a bowl with threequarters of the dressing and onion slices, then leave to cool a little.
Cut the peel and pith from the orange, then cut into thick slices. Toss the watercress into the salad, then divide between 2 plates and top with the oranges, fish and the remaining dressing.
Adapt it - Watercress, potato & mackerel soup
In a pan, gently fry the onion in a little oil, then tip in the potatoes (you need to peel them for this). Cover with vegetable stock. Cook for 15 mins until softened, then crush with a potato masher and stir in the watercress. Heat through and top with large flakes of mackerel.