New potatoes are young potatoes and unlike their fully-grown counterparts, they keep their shape once cooked and cut. They are also sweeter and are therefore particularly suited to salads. They are at their best in the spring. Eating in season is a good way of reducing air miles and building our soil health.  This salad has all the flavour of the season on show, as new potatoes are paired with mackerel - one of the most sustainable and affordable fishes.

Ingredients (serves 4)

  • 600 grams new potatoes, halved
  • 4 mackerel fillets, skin on (you could use pre smoked mackerel to save time, kippers or herring are also delicious - find out more about sourcing more sustainable fish)
  • 2 tablespoons wholegrain mustard (Dijon would also be great too)
  • 3 tablespoons crème fraîche (or use tahini loosened with a squeeze of lemon and a splash of olive oi)
  • 130 grams spinach, shredded
  • A few cherry tomatoes (optional)
  • 3 tablespoons spring onions, sliced
  • Sea salt and cracked black pepper

Method

  1. Drop the potatoes into a pan of salted boiling water, then boil for about 15 minutes until tender. Drain and allow to cool slightly.
  2. For the mackerel, preheat the grill to high.
  3. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 3 minutes skin side up, then turn over and grill for a further minute, or until the mackerel is cooked through.
  4. Mix a tablespoon of mustard with the crème fraîche, then add this to the warm potatoes along with the spinach, spring onions and cherry tomatoes (if you have them). Mix well, then serve with the mackerel on top of the potato salad. Enjoy.

Food Savvy tip: For an alternative to crème fraiche, you could use tahini loosened with a squeeze of lemon and a splash of olive oil. Capers and gherkins make a fantastic sharp addition to the salad.

To save time you can use smoked mackerel, kippers or herring that don’t need cooking. Buy fish more sustainably, find out how here