450g new potato, cut into bite-sized pieces
3 smoked mackerel fillets, skinned
250g pack cooked beetroot
100g bag mixed salad leaves
2 celery sticks, finely sliced
50g walnut pieces
For the dressing:
6 tbsp good-quality salad dressing
2 tsp creamed horseradish sauce
- Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
- Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
- Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.