New Potato and Mackerel Salad
| 1 tbsp | Olive oil |
| 2 tbsp | Lemon juice |
| 1 tbsp | Fresh mint (chopped) |
| Black pepper | |
| 450 g | New potatoes, washed |
| 180 g | Bay leaf salad |
| 200 g | Smoked mackerel fillets, skin removed and flaked |
| 4 | Spring onions (sliced) |
| 150 g | Cherry tomatoes (halved) |
| Place the oil, lemon juice, mint and seasoning to taste in a screw topped jar and shake until combined, set aside until required. |
| Cut the potatoes into bite sized chunks, cook in boiling water for 10 - 15 minutes, or until tender. Drain and set aside to cool slightly. |
| Transfer the leafy salad to a serving bowl, add the mackerel, spring onions, tomatoes and warm potatoes. |
| Drizzle over the dressing and toss gently to ensure the salad is evenly coated. |
| Serve warm or cold. |