Fresh Mackerel and New Potato Salad Recipe

Place the potatoes in a saucepan, add a small pinch of salt and cover them with cold water. Over a medium-high heat, bring the pan up to the boil then reduce to a simmer and cook the potatoes for 5-8 minutes until tender. Drain the potatoes, then put them in the warm pan to rest and set aside.

Preheat your grill to high. Put the mackerel fillets in a grill pan, brush sparingly with the light olive oil and season with salt and pepper. Grill the fillets for 2-3 minutes on one side, then take them out from under the grill, carefully turn them over and put them back under the grill for about a minute, or until the mackerel is cooked throughout.

Pull the lettuce leaves from the stalks, discarding any that are wilted or discoloured, then wash them in cold water and shake dry. Tear the leaves into roughly bite-sized pieces. Put all the dressing ingredients into a jug or high-sided bowl and whisk them together, then add salt and pepper to your taste. Place the lettuce into a serving bowl and add the cooked potatoes, then pour over most of the dressing and toss everything gently together to give everything a light coating. Sit the grilled mackerel fillets on top of the salad, drizzle over the remaining dressing and scatter with the chopped parsley, then serve straight away.