Potato salad with egg and smoked mackerel

Ingredients for 1 servings:

• 300 g potato(s), waxy
• 1 egg(s)
• 1 spring onion(s)
• 100 g smoked mackerel(s)
• 50 g natural yogurt
• 2 tbsp salad cream, light
• 1 tsp horseradish
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash the potatoes. Bring a little salted water to a boil in a small pot, cover, and cook the potatoes over low to medium heat for about 20 minutes until tender. Pierce the potatoes with a fork to check they are cooked through. The fork should come out easily. Boil the egg in a separate pot for 10-12 minutes until hard-boiled, then rinse. Wash and trim the spring onions and slice them into thin rings. Tear the mackerel fillet into bite-sized pieces. Drain the potatoes, rinse them, peel them, and slice them thinly. Peel and roughly chop the egg. For the dressing, mix the yogurt and salad cream. Season the dressing with salt, pepper, and horseradish, if desired. Place the potatoes, egg, dressing, spring onions, and fish pieces in a bowl. Place the salad in the refrigerator and let it marinate until ready to serve.