I’ve been a bit behind on my posting having become a bit obsessed by crochet with my newfound amigurumi skills. I’ve recently made a Harry Potter, a slice of pizza, a fried egg and have nearly finished a mandrake. This post which I made before Christmas (trying to be a bit healthy before the big feast) has as a result been a bit delayed. I do love a potato salad though so I felt it was well-worth posting. Kippers are kind of an English thing so if you can’t find them, this would work with any smoked fish. Indeed I did see this recipe in ‘Grandma’s recipes’, a gift from my in laws. My in-laws never made this for me despite their profound love of potatoes. Kippers also can be a bit bony towards the edge so it’s a good idea to have a scan for the bones.
- 2 kippers
- 650g potatoes
- 3 tbsp dill
- 2 spring onions
- 8 radishes
- 1 bag salad leaves
- salt and pepper
- 1 tsp mustard
- 1/2 tbsp cider vinegar
- 1 tbsp cream
- 1 tbsp oil (preferably one without too much flavour – e.g. rapeseed)
1.) Peel and slice the potatoes and place into a pan of boiling water. Cook with a pinch of salt until tender, drain, leave to cool to room temperature.
2.) In the meantime, preheat the oven and cook the kippers as per the instructions. Probably about 15 minutes at 180 degrees C
3.) In a large bowl, add the salad leaves, chop up the dill and add that too.
4.) Finely slice the radishes and spring onion and add with the salad. Mix everything.
5.) In a measuring jug, add the mustard, vinegar, cream, oil and a pinch of salt and pepper. Give it all a whisk.
6.) Plate up the salad and top with the potatoes, top with the kippers and drizzle with the dressing.