Creamy dill, mackerel & Jersey Royal salad

For a Scandi-inspired light lunch, try Chetna's Makan's potato salad with smoked mackerel, dill, and watercress.

Ingreadient

• 750g Jersey royals, halved or quartered if large
• 100g pack watercress
• 3 cornichons, finely sliced
• 180g smoked mackerel
• 1 tbsp wholegrain mustard
• 4 tbsp creme fraiche
• ½ tsp extra virgin olive oil
• ½ x 20 g pack dill, roughly chopped

Step by step

1. Put the potatoes in a pan and cover with cold, salted water. Bring to the boil, then cook for 20 minutes until tender to the point of a knife. Drain and set aside to cool slightly. In a large bowl, combine the watercress, potatoes and cornichons. Flake in the mackerel and mix well
2. In a small bowl, whisk together the mustard, lemon juice, crème fraîche, olive oil and ½ the dill; season. Drizzle all over the salad, then mix through gently. Serve the salad straight away with the remaining dill scattered over