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New Potato Salad with Asparagus, Peas and Smoked M...

New Potato Salad with Asparagus, Peas and Smoked Mackerel Dip

New Potato Salad

New potatoes, asparagus, and peas are among the exciting new arrivals at springtime markets, and they’re all easy to prepare ahead of time and pack up. Instead of a traditional dressing for them, I make a thick dip with Greek yogurt, fresh dill, and smoked mackerel. Mackerel is an oily fish so the acidity of the yogurt helps to soften it a little bit, bringing together a lighter dressing which ends up connecting all the vegetables.

Plus, pack a loaf of crusty bread and spread it on that as well. Fish always makes me think of fresh air, the smoked flavor reminds me of a barbecue after a long warm day.

New Potato Salad with Asparagus, Peas and Smoked Mackerel

Serves 5
Recipe by Filipe Lucas Frazão

Total Cooking Time: 45 minutes
Active Cooking Time: 35 minutes

POTATO SALAD

  • 15 small new potatoes, skins on, halved
  • ¾ pound (300 grams) fresh asparagus, hard ends discarded, cut into bite-sized pieces
  • 1 cup (120 grams) shelled fresh peas (if fresh peas are not available, use frozen)
  • handful fresh mint leaves
  • lemon zest, to taste
  • olive oil
  • 1 scallion, sliced
  • sea salt & pepper, to serve

 

SMOKED MACKEREL DIP

  • ½ cup (130 grams) Greek yogurt
  • 1 fillet hot-smoked mackerel (or other fish), bones removed, flaked
  • 1 clove garlic, peeled
  • ¼ cup chopped fresh dill, or more to taste
  • sea salt, to tastelemon juice, to taste

For the smoked mackerel dip, pulse the yogurt, smoked mackerel, garlic clove and dill in a food processor. Blend thoroughly until creamy. Season with a pinch of salt and a few drops of lemon juice and pulse again. Set aside.

Boil the potatoes in water well-seasoned with salt for 10-15 minutes. Use a fork to check if potatoes are cooked through, firm but not mushy. Drain potatoes.

Add the peas and asparagus to another pan of boiling salted water and cook for approx 4 – 5 minutes, until just soft. When cooked, strain and dunk in a bowl of cold water for a few seconds to stop the cooking process.

Add the potatoes, asparagus, peas and mint leaves to a salad bowl or other large bowl. Season with a little lemon zest to taste and a drizzle of olive oil. Mix until well coated. Finish off with the scallions. Plate potato salad and serve with dollops of smoked mackerel dip.

Looking for other perfect picnic food? Try these recipes for roasted carrot & beet hummusyogurt-cilantro marinated chicken skewers, and blueberry-lemon galettes!

Photos by Filipe Lucas Frazão


Filipe Lucas Frazão is a food photographer based in Lisbon, Portugal. He loves to cook simple and seasonal food and the freshness of a good fish is something that he can hardly resist.

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