|Energy (Kcal) 343|
|Saturated Fat 4.1g||20%|
|Total Sugars 3.2g||4%|
Thickly slice the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, remove the skin from the mackerel and discard. Break the flesh into bite sized pieces and place in a large bowl.
Halve the cucumber and use a teaspoon to scoop out the seeds. Finely chop the cucumber flesh and add to the bowl. Add the lemon zest and juice and chives to the bowl and mix well.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Season to taste. Serve with a crisp watercress salad.
650g Salad potatoes
250g smoked peppered mackerel fillets
finely grated zest and juice of 1 lemon
3tbsp snipped fresh chives
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
Griddled lamb steaks with warm potato salad
The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.
Who knew that potatoes could be included in a dessert? Well now you do - so why not give this Chocolate Potato Cake recipe it a try?