Light Polish New Potato Salad with Smoked Mackerel & Dill
This light Polish potato salad combines tender new potatoes with flaky smoked mackerel and a fresh kefir-dill dressing. It’s a protein-packed lunch that will keep you full for hours without feeling heavy.
- new potatoes 500g
- smoked mackerel fillets, skin removed 200g
- radishes 150g
- spring onions 4
- large bunch of fresh dill 1
- plain kefir or natural yoghurt 200ml
- Dijon mustard 1 tsp
- lemon juice 1 tbsp
- Salt and freshly ground black pepper to taste
- 1
Scrub the new potatoes well; there's no need to peel them. Place them in a pot of cold, salted water and bring to a boil. Cook for about 20-25 minutes, or until you can easily pierce them with a fork.
- 2
While the potatoes are cooking, prepare the other ingredients. Thinly slice the radishes and spring onions. Finely chop the fresh dill.
- 3
In a small bowl, prepare the dressing by whisking together the kefir, Dijon mustard, lemon juice, and a good pinch of salt and pepper. Stir in about half of the chopped dill.
- 4
Once the potatoes are cooked, drain them and let them cool just enough to handle. Cut any larger potatoes in half or into quarters so they are all bite-sized.
- 5
In a large mixing bowl, add the still-warm potatoes and pour over the kefir dressing. Gently toss to coat them evenly. The trick I learnt the hard way is that warm potatoes soak up flavour beautifully.
- 6
Flake the smoked mackerel fillets into large chunks, being careful to remove any small bones you might find. Add the mackerel, sliced radishes, and spring onions to the bowl.
- 7
Add the remaining fresh dill and gently fold everything together. Try not to break up the mackerel or potatoes too much.
- 8
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. You can serve it straight away or let it sit for 20 minutes for the flavours to meld.
The moment new potatoes arrive in the markets, I know that spring has truly started in Poland. My mum made this salad every year, a lighter version of the heavy, mayonnaise-laden potato salads you often see. For us, the classic taste of home was simple boiled new potatoes with a knob of butter and a huge handful of freshly chopped dill (ziemniaki z koperkiem). This recipe takes that core memory and turns it into a complete, balanced meal that’s perfect for a healthy lunch.
This isn’t your average potato salad. Instead of a thick, fatty dressing, I use kefir, which gives it a lovely tang and a probiotic boost. It’s light, refreshing, and feels so much better for you. The smoky, oily mackerel adds a fantastic depth of flavour and a healthy dose of omega-3s, while the peppery crunch of fresh radishes and the mild bite of spring onions cut through the richness. The dill, of course, is non-negotiable; its fresh, almost grassy scent is the heart of this dish. It’s a salad that’s hearty enough to be a meal on its own, keeping you full and satisfied without weighing you down.
Serving Suggestions
I think this salad is perfect just as it is, scooped into a bowl for a quick and satisfying lunch. It’s a complete meal with complex carbs, protein, and healthy fats. If you want to stretch it further, it works wonderfully served on a bed of crisp lettuce or with a side of dark Polish rye bread to mop up the creamy dressing. It’s also a fantastic, healthy option to bring to a picnic or a barbecue instead of a traditional mayo-based salad.
Variations & Storage
You can easily adapt this salad to what you have on hand. A chopped hard-boiled egg adds even more protein and creaminess. If you like a bit more sharpness, try adding a tablespoon of capers or some finely diced pickled gherkins. For a vegetarian version, you could replace the mackerel with crumbled feta cheese and perhaps some toasted sunflower seeds for crunch. The salad will keep in an airtight container in the fridge for up to two days, though the radishes might lose a little of their crunch. I find it tastes even better the next day as the flavours have more time to mingle.
Frequently asked questions
Can I use a different fish?
Hot-smoked salmon or trout swap in directly. Tinned mackerel in brine works on a budget — drain well.
When should I dress the potatoes?
While still warm — they absorb the kefir-mustard dressing instead of letting it sit on top.
How long does it keep?
Up to 2 days in the fridge. The dill fades, so add a fresh pinch before serving leftovers.
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