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
Recipe by Filipe Lucas Frazão
Total Cooking Time: 45 minutes
Active Cooking Time: 35 minutes
- 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.