Years ago, black or purple potatoes were regarded as a bit of a novelty and they were generally sold as black truffle potatoes. Now, thanks to Carroll's Heritage and a small handful of other innovative growers, we can enjoy some heritage varieties such as the Shetland black which both look and taste great and make a really interesting addition to salads.
500g Shetland black potatoes, unpeeled
300-400g fillet weight of smoked mackerel, bones removed
A handful of small tasty salad leaves
1tbsp freshly grated horseradish
For the dressing
2tbsp cider vinegar
1tsp Tewkesbury mustard
6tbsp rapeseed oil
Salt and freshly ground black pepper
Cook the potatoes in boiling, salted water for about 15 minutes or until cooked, then drain and leave to cool a little. Meanwhile, whisk all of the ingredients together for the dressing.
Remove the skins with a small knife and cut the potatoes into cm slices.
Toss the potatoes in the dressing and season, then arrange on serving plates. Break the mackerel into chunks and arrange on the potatoes with the leaves, then spoon over any extra dressing from the bowl and scatter over the horseradish.Reuse content