Recipe for: Young Potato Salad with Dill and Smoked Mackerel - photo 1
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Recipe for: Young Potato Salad with Dill and Smoked Mackerel

May Day Salads 35 min Easy 0 views ~14.79 PLN * - (0)
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Description

A light, summer salad combining creamy young potatoes with flavorful smoked mackerel and aromatic dill. These classic Polish flavors are presented in a refreshed, fit version — instead of a heavy mayonnaise dressing, we use yogurt and rapeseed oil for better lightness and nutritional value. The salad works well as a standalone dish for a picnic, a side for grilling, or a snack for a May Day gathering. Visually, the golden pieces of fish contrast with the green dill leaves and light potato slices — the dish looks appetizing and natural. Serve chilled or at room temperature, with fresh arugula or a slice of whole grain bread.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Smoked mackerel 300 g
  • Natural yogurt 200 g
  • Rapeseed oil 30 g
  • Mustard 15 g
  • Lemon 0.4 pcs (~30 g)
  • Spring onion 1.2 bunch (~60 g)
  • Cucumber 0.5 pcs (~150 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Chicken egg 2 pcs (~120 g)
  • Capers 20 g
  • Arugula 50 g
💰 Estimated dish cost: ~14.79 PLN (3.70 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the potatoes

1

Thoroughly wash the young potatoes under running water, scrubbing the skin with a vegetable brush. If the tubers are large, cut them in half; leave smaller ones whole. Place the potatoes in a pot so they fit in a single layer and cover with cold water, about 2 cm above the tubers. Add a pinch of salt (2 g). Put the pot on a high burner, cover, and bring the water to a boil over high heat, then reduce the heat so that the water gently simmers. Cook for 12–18 minutes — check with a fork: the potato should be soft in the middle, the fork should go in smoothly, but it should not fall apart.

Ingredients: Salt
Use a large pot (diameter 20–24 cm) and a vegetable brush. Cook covered, but reduce the heat once it boils. Do not overcook the potatoes — they should be firm, not mushy.
2

Drain the potatoes in a colander and leave them for a few minutes to steam off and cool slightly. When they are cool enough to touch, transfer them to a cutting board. Cut the larger ones in half or quarters, leaving the smaller ones whole — so that the pieces are of similar size.

Use a heavy, sharp knife and a large cutting board. Do not mash the potatoes — cutting preserves the structure of the salad.

Sauce

3

Prepare the dressing: in a medium bowl, place natural yogurt (200 g). Add mustard (15 g), lemon juice (30 ml), 2 tablespoons of rapeseed oil (30 g), and a pinch of salt and a pinch of black pepper. Whisk the ingredients with a fork or a whisk until you have a smooth, creamy emulsion — start with the yogurt, then slowly pour in the oil in a thin stream while continuously mixing to prevent the sauce from curdling. Taste and adjust with a bit more salt or lemon juice if necessary.

Ingredients: Natural yogurt, Mustard, Lemon, Rapeseed oil, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter and a small whisk. If the dressing is too thick, add 1–2 tablespoons of potato cooking water.

Additions

4

Chop the dill very finely: hold the bunch horizontally and make thin strips with a crosswise cut. Cut off the root from the green parts of the spring onion and slice the white and light green parts very thinly into half-moons; you can chop the dark green stalks finely. Slice the cucumber into half-moons or crescent shapes — if it is large, remove the seeds with a spoon.

Ingredients: Dill, Spring onion, Cucumber
Use a sharp chef's knife and a wide cutting board. Finely chopping the dill releases its aroma; save some for garnish.

Fish

5

Prepare the mackerel: if you have a whole fish, separate the fillets from the bones and skin — first cut off the head and slice along the back, then gently separate the flesh from the bones with a fork and knife. Remove any small bones with tweezers or your fingers. Flake the fish into larger pieces with a fork — do not mash it completely, we want visible pieces.

Ingredients: smoked mackerel
Use a small knife and tweezers for bones (or kitchen tweezers). Check the fish carefully for small bones.

Assembly

6

In a large bowl, combine warm (but not hot) potato pieces with half of the prepared dill and green onion. Pour in the prepared dressing and gently mix with a silicone spatula or two wooden spoons — stir with short, gentle movements so the potatoes do not break apart. Add the chopped cucumber and torn pieces of mackerel. Adjust the taste: if needed, add a pinch of salt or a bit of lemon juice.

Ingredients: Dill, Spring onion, Cucumber, Natural yogurt, Rapeseed oil, Mustard, Lemon, smoked mackerel, Salt, Black pepper
Use a large bowl (at least 2–3 liters) and a silicone spatula for gentle mixing. Do not use a blender — the salad should have structured pieces.

Finishing and serving

7

Transfer the salad to a serving bowl or platter. Sprinkle with the remaining chopped dill. If using an egg, cut it into quarters and arrange on top; add the capers and arugula just before serving. Let the salad sit for 8–10 minutes to allow the flavors to meld, serve slightly warm or at room temperature.

Ingredients: Dill, capers, Arugula
Use a nice, shallow porcelain bowl for serving. Additionally, you can add capers for saltiness or arugula for a spicy touch.

Fun Fact

💡

Smoked fish and potatoes are an old Polish flavor duo — smoking fish was common along the Baltic Sea and in fishing regions, while young potatoes are a symbol of spring and summer. This combination provides complete protein and healthy fats in a simple, seasonal dish.

Best for

Majówka Piknik Letnie przyjęcie

Tips

🍽️ Serving

Serve with dark, whole grain bread or crispy croutons. A glass of chilled dry white wine, mint lemonade, or cool buttermilk pairs well with the salad. If serving as a side for grilling, offer lemon slices and extra arugula alongside.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. It's best to add the dressing just before serving if you plan to store it longer, so the potatoes don't become too soft. Not suitable for freezing.

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