Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing

• 3/4 pound small waxy potatoes, such as fingerling or new potatoes
• 1 small shallot, very thinly sliced
• 4 teaspoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 4 teaspoons olive oil
• 2 tablespoons roughly chopped fresh dill
• 1/2 cucumber, peeled, halved lengthwise, and sliced into 1/2-inch half-moons
• Freshly ground pepper
• 12 ounces smoked mackerel, broken into bite-size pieces
• Handful of tender salad greens, such as arugula, watercress, or tatsoi

1. Place the potatoes in a small saucepan, and cover with cold water.
2. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes.
3. Drain in a colander; let cool slightly.
4. Slip off the skins; discard.
5. Cut the potatoes into halves or quarters, if desired.
6. Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard.
7. Whisk in the oil until emulsified.
8. Sprinkle the dill into the bowl.
9. Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper.
10. Toss to coat evenly.
11. Divide the salad among 4 plates; arrange the mackerel on each.
12. Serve, garnished with greens.
13. (Per serving)
14. Calories: 234
15. Fat: 15g
16. Cholesterol: 15mg
17. Carbohydrate: 7g
18. Sodium: 800mg
19. Protein: 20g
20. Fiber: 3g

potatoes, shallot, whitewine vinegar, mustard, olive oil, dill, cucumber, freshly ground pepper, mackerel, handful of tender salad greens

Taken from www.epicurious.com/recipes/food/views/smoked-mackerel-cucumber-and-potato-salad-with-mustard-dressing-392420 (may not work)