- 450g new potato, cut into bite-size pieces
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 smoked mackerel fillets, skinned
- 250g pack cooked beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 100g bag mixed salad leaves
- 2 celery sticks, finely sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 50g walnut pieces
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
For the dressing
Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
Make your own salad dressingIf you would like to make your own salad dressing, whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.