I don't know how it happens, but every time I start peeling boiled potatoes, I inevitably burn my fingers. When I was little, my grandmother would have me do it because I had the patience, and, well, I wouldn't ruin the shape of the potatoes if I moved slowly. The first time I made this salad with marinated fish, I forgot to let them cool properly; I got stubborn and ended up with two red fingers, but at least the salad turned out good. In the meantime, I've made it several times, changed a few things here and there, and I've come up with a version that satisfies me. I wouldn't say it's complicated; it just requires some chopping and a bit of common sense to balance the flavors, but let me tell you exactly how I do it.
To keep it short: for two to three people, if I put it on the table, it takes about 40-45 minutes in total, unless I'm really in a hurry (and I don't recommend rushing too much because the fish and potatoes need a little time to breathe before mixing). For me, with all the chatting or glancing at something on TV, it takes about 50 minutes, of which around 30 are spent boiling the potatoes. There's no philosophy to the difficulty; it's just cutting, peeling, and tossing everything in a bowl. I would say it's somewhere between "almost anyone can do it" and "you just need a decent knife."
I make this salad quite often for a very simple reason: you don't need any fancy ingredients, and you can always find a jar of marinated fish somewhere, or at least a can to get you out of a bind when you're hungry and don't feel like serious cooking. Plus, if you ask me, it works for any season: in summer, you eat it cold, and in winter, it's hearty enough that you won't complain about being hungry after an hour. And, between us, for those who are fasting from fish or want something without heavy meat, it's just right.
So, let me tell you what I use, with measurements and why:
- 200 g marinated mackerel (that's about how much fits in a standard supermarket can; I buy it pre-cut, and sometimes I add herring, depending on what I have). It's the "heart" of the salad, providing the salty and slightly sour flavor and the satisfaction factor, so it's not just potatoes and onions.
- 8 potatoes (I always choose potatoes of a suitable size, not too big, not too small, about 700-800g in total, so they don't crumble when boiled and I don't spend forever peeling them). Without them, it's not an "Oriental salad."
- 2 onions (I use one white and one red; the red is milder, but any will do). Without onion, it's just potatoes with fish, nothing to write home about.
- 1-2 tablespoons of oil (sunflower or olive oil, depending on my mood—I sometimes use oil from the fish if it tastes okay).
- 1 tablespoon of vinegar (white or apple, not too aggressive, but enough to provide acidity and cut a bit of the fish's fat).
- 1 pickled bell pepper (the size of a palm, or two smaller ones; without it, I feel like it lacks color and a hint of sweetness).
- Salt to taste (depending on how salty the mackerel is; sometimes I don’t add any).
Optional: black olives (I don’t always have them, but they’re nice), a bit of pepper (if I want a spicier note).
1. I wash the potatoes with their skins on; otherwise, they won't hold their shape when boiling. Don't skimp on washing, as you don't want the dirt from the skin in the pot. I put them to boil in cold water with a generous tablespoon of salt. I never pour boiling water over cold potatoes, as it cracks the skin and makes a mess. I set the heat just right, not on turbo, and let them cook for about 25-30 minutes, but I keep testing with a knife. If it goes in easily, they are done, but they shouldn't be too mushy, or they’ll become mashed when I cut them. Sometimes, with new potatoes, I don't know why, you have to keep a closer eye on them.
2. While the potatoes are boiling, I start on the rest. I cut the marinated fish into cubes or strips, however it falls. Sometimes I find pieces with the backbone still attached; I carefully remove them. If there's thick skin or leftover bones, I don’t put them in the salad; it's not worth it to ruin a snack.
3. I peel the onion, quickly rinse it under cold water (to avoid crying too much; it doesn’t always work, I don’t know what the deal is, but at least I try), then I slice it as thinly as I can, julienne style, meaning into strips. I drain the bell pepper well, pat it dry a bit with a towel, and then slice it thinly. I like to set aside a few slices for decoration at the end; it makes it look more cheerful.
4. When the potatoes are done, I drain them and let them sit for 5 minutes so I don’t burn my hands (or, if I’m in a hurry, I run them briefly under cold water, but I don’t always recommend that; it seems to "harden" them). I patiently peel them with a small knife, then cut them into cubes about the size of a finger—neither too small to crumble nor too large that I have to make room on the plate.
5. In a large bowl (big enough to mix without spilling), I put the potatoes, onion, bell pepper, and fish. I sprinkle salt, pour in the oil (I mix fish oil with a bit of sunflower oil, if needed), then the vinegar. I gently mix with two spoons so I don’t crush the potatoes. I don’t mash or crush; I just flip and stir slowly. I taste for salt and acidity—if something is missing, I add more.
6. I arrange a few slices of bell pepper on top, sometimes a few olives too. I don’t know who invented decoration, but it feels like it’s not the same without it.
This salad is good as long as you let it sit; it doesn’t spoil if it goes in the fridge for about half an hour before serving; it might even benefit from it. I prefer it at room temperature, not ice cold, but it depends on personal taste.
Helpful tips, variations, and serving ideas
Useful tips:
- The potatoes should not be boiled to mush; you want them firm, or else you’ll end up with potato puree with onion. Add salt right from the start in the water; otherwise, they’ll taste a bit "starchy."
- Quality marinated fish matters a lot. Don’t skimp on it; if you get something with a weird taste, it ruins everything.
- The onion can be "tamed" by soaking it in vinegar with a bit of salt for 5 minutes before adding it to the salad; it comes out milder and won’t upset your stomach.
- If you want a richer salad, you can add 2-3 boiled eggs sliced, even if it sounds "traditional"; I think it works well.
Ingredient substitutions:
- Potatoes can be swapped for sweet potatoes, but it gives a different taste (more exotic; not everyone will like it). Some also add boiled carrots, which isn’t bad.
- Fish: if you can’t find mackerel, pickled herring, marinated sardines, or even canned tuna can work if you have no choice (but it won’t taste the same; tuna is too bland and dry).
- Oil: if you want something more diet-friendly, use extra virgin olive oil, but not too much.
- For those with allergies or wanting "gluten-free," the recipe is fine as it contains no gluten. If you want it without onion, you can try green onions or radishes, but the taste changes significantly.
Variations:
- You can add black or green olives, depending on what you find.
- If you want an extra touch of freshness, add some chopped parsley.
- For a vegan version, skip the fish and add smoked tofu or boiled chickpeas—it’s not the same, but something still happens.
- If you have pickled cucumbers, slice some thin rounds and use them instead of bell pepper; add a bit of sugar if they’re too sour.
- Some also add a bit of mustard to the dressing, but that’s not to my taste.
Serving ideas:
- I like it with thick slices of dark bread or fresh baguette; it also goes great with a handful of arugula on the side if I want to feel "fancy."
- A glass of dry white wine or a cold bitter pairs very well, but lemonade or sparkling water with lemon slices works just as well.
- In a complete meal, I serve it alongside a cream soup or vegetable broth to fill me up.
Frequently asked questions
Can I make the salad a day in advance?
Yes, but keep in mind that after about 24 hours, the flavors blend more, and the onion can become quite aggressive. If you keep it in the fridge, cover it well and add the parsley leaves or bell pepper slices just before serving, or else they wilt.
If I don’t have marinated fish, can I use smoked fish?
You can, but it’s a different story. Smoked fish (mackerel or herring) is saltier and has a different type of fat, so reduce the salt in the salad and don’t overdo it with the oil.
What can I do so the onion doesn’t sting?
You can "tame" it by soaking it for 5 minutes in cold water with vinegar and salt, then draining it well. Or use red onion, which is milder. If you really don’t like raw onion, you can try green onions or even a little leek.
My potatoes fell apart. What did I do wrong?
Most likely, you either boiled them too much or chose potatoes meant for mashing (the ones with pink skin usually work better for salad; they’re firmer). Don’t mix them forcefully; use two spoons or a spatula.
Can I add mayonnaise?
You can, but it won’t be a light salad anymore; it becomes something else (kind of like fish beef salad). If you’re tempted, add a tablespoon; don’t drown everything—don’t cover the other flavors.
Nutritional values (approximate)
For one serving (about a third of the recipe above, suitable for an adult with a normal appetite), you can expect around 350-400 kcal, of which:
- Protein: about 12-15g (mostly from fish and a little from potatoes)
- Carbohydrates: around 55-60g (the potatoes set the tone here)
- Fats: about 10-15g, depending on how much oil/fatty fish you use
The salad isn’t "dietetic" in the classic sense, but it’s not a calorie bomb either; it has enough carbohydrates for energy, enough protein from the fish, and the fats don’t skyrocket if you don’t pour oil with a ladle. If you reduce the oil or use leaner fish, the calories automatically decrease. On the other hand, due to the fish content, it provides omega-3, vitamins B and D, plus some fiber from the vegetables. For those on a diet, you can reduce the potatoes or add more onion/bell pepper, and it works fine.
How to store and reheat
This salad can be stored in the fridge in a sealed container for about 2-3 days without any issues. Be careful not to leave a metal spoon in it, as it changes the taste. I don’t recommend freezing it, as the vegetables become watery, and the texture is completely different. If you do want to heat it up (not necessarily for me, but I’ve seen people do it), put a small portion in the microwave, but honestly, it’s not really worth it; the best taste is when it’s cold or at room temperature. If too much liquid has pooled, drain a bit before serving, or else the potatoes will become mushy. If you have leftovers, check the onion—sometimes it turns sour after a day or two; then either remove it or accept that it’s a bit spicier.
That’s the story with the potato and marinated mackerel salad, as I make it, without pretensions but with flavor.
To keep it short: for two to three people, if I put it on the table, it takes about 40-45 minutes in total, unless I'm really in a hurry (and I don't recommend rushing too much because the fish and potatoes need a little time to breathe before mixing). For me, with all the chatting or glancing at something on TV, it takes about 50 minutes, of which around 30 are spent boiling the potatoes. There's no philosophy to the difficulty; it's just cutting, peeling, and tossing everything in a bowl. I would say it's somewhere between "almost anyone can do it" and "you just need a decent knife."
I make this salad quite often for a very simple reason: you don't need any fancy ingredients, and you can always find a jar of marinated fish somewhere, or at least a can to get you out of a bind when you're hungry and don't feel like serious cooking. Plus, if you ask me, it works for any season: in summer, you eat it cold, and in winter, it's hearty enough that you won't complain about being hungry after an hour. And, between us, for those who are fasting from fish or want something without heavy meat, it's just right.
So, let me tell you what I use, with measurements and why:
- 200 g marinated mackerel (that's about how much fits in a standard supermarket can; I buy it pre-cut, and sometimes I add herring, depending on what I have). It's the "heart" of the salad, providing the salty and slightly sour flavor and the satisfaction factor, so it's not just potatoes and onions.
- 8 potatoes (I always choose potatoes of a suitable size, not too big, not too small, about 700-800g in total, so they don't crumble when boiled and I don't spend forever peeling them). Without them, it's not an "Oriental salad."
- 2 onions (I use one white and one red; the red is milder, but any will do). Without onion, it's just potatoes with fish, nothing to write home about.
- 1-2 tablespoons of oil (sunflower or olive oil, depending on my mood—I sometimes use oil from the fish if it tastes okay).
- 1 tablespoon of vinegar (white or apple, not too aggressive, but enough to provide acidity and cut a bit of the fish's fat).
- 1 pickled bell pepper (the size of a palm, or two smaller ones; without it, I feel like it lacks color and a hint of sweetness).
- Salt to taste (depending on how salty the mackerel is; sometimes I don’t add any).
Optional: black olives (I don’t always have them, but they’re nice), a bit of pepper (if I want a spicier note).
1. I wash the potatoes with their skins on; otherwise, they won't hold their shape when boiling. Don't skimp on washing, as you don't want the dirt from the skin in the pot. I put them to boil in cold water with a generous tablespoon of salt. I never pour boiling water over cold potatoes, as it cracks the skin and makes a mess. I set the heat just right, not on turbo, and let them cook for about 25-30 minutes, but I keep testing with a knife. If it goes in easily, they are done, but they shouldn't be too mushy, or they’ll become mashed when I cut them. Sometimes, with new potatoes, I don't know why, you have to keep a closer eye on them.
2. While the potatoes are boiling, I start on the rest. I cut the marinated fish into cubes or strips, however it falls. Sometimes I find pieces with the backbone still attached; I carefully remove them. If there's thick skin or leftover bones, I don’t put them in the salad; it's not worth it to ruin a snack.
3. I peel the onion, quickly rinse it under cold water (to avoid crying too much; it doesn’t always work, I don’t know what the deal is, but at least I try), then I slice it as thinly as I can, julienne style, meaning into strips. I drain the bell pepper well, pat it dry a bit with a towel, and then slice it thinly. I like to set aside a few slices for decoration at the end; it makes it look more cheerful.
4. When the potatoes are done, I drain them and let them sit for 5 minutes so I don’t burn my hands (or, if I’m in a hurry, I run them briefly under cold water, but I don’t always recommend that; it seems to "harden" them). I patiently peel them with a small knife, then cut them into cubes about the size of a finger—neither too small to crumble nor too large that I have to make room on the plate.
5. In a large bowl (big enough to mix without spilling), I put the potatoes, onion, bell pepper, and fish. I sprinkle salt, pour in the oil (I mix fish oil with a bit of sunflower oil, if needed), then the vinegar. I gently mix with two spoons so I don’t crush the potatoes. I don’t mash or crush; I just flip and stir slowly. I taste for salt and acidity—if something is missing, I add more.
6. I arrange a few slices of bell pepper on top, sometimes a few olives too. I don’t know who invented decoration, but it feels like it’s not the same without it.
This salad is good as long as you let it sit; it doesn’t spoil if it goes in the fridge for about half an hour before serving; it might even benefit from it. I prefer it at room temperature, not ice cold, but it depends on personal taste.
Helpful tips, variations, and serving ideas
Useful tips:
- The potatoes should not be boiled to mush; you want them firm, or else you’ll end up with potato puree with onion. Add salt right from the start in the water; otherwise, they’ll taste a bit "starchy."
- Quality marinated fish matters a lot. Don’t skimp on it; if you get something with a weird taste, it ruins everything.
- The onion can be "tamed" by soaking it in vinegar with a bit of salt for 5 minutes before adding it to the salad; it comes out milder and won’t upset your stomach.
- If you want a richer salad, you can add 2-3 boiled eggs sliced, even if it sounds "traditional"; I think it works well.
Ingredient substitutions:
- Potatoes can be swapped for sweet potatoes, but it gives a different taste (more exotic; not everyone will like it). Some also add boiled carrots, which isn’t bad.
- Fish: if you can’t find mackerel, pickled herring, marinated sardines, or even canned tuna can work if you have no choice (but it won’t taste the same; tuna is too bland and dry).
- Oil: if you want something more diet-friendly, use extra virgin olive oil, but not too much.
- For those with allergies or wanting "gluten-free," the recipe is fine as it contains no gluten. If you want it without onion, you can try green onions or radishes, but the taste changes significantly.
Variations:
- You can add black or green olives, depending on what you find.
- If you want an extra touch of freshness, add some chopped parsley.
- For a vegan version, skip the fish and add smoked tofu or boiled chickpeas—it’s not the same, but something still happens.
- If you have pickled cucumbers, slice some thin rounds and use them instead of bell pepper; add a bit of sugar if they’re too sour.
- Some also add a bit of mustard to the dressing, but that’s not to my taste.
Serving ideas:
- I like it with thick slices of dark bread or fresh baguette; it also goes great with a handful of arugula on the side if I want to feel "fancy."
- A glass of dry white wine or a cold bitter pairs very well, but lemonade or sparkling water with lemon slices works just as well.
- In a complete meal, I serve it alongside a cream soup or vegetable broth to fill me up.
Frequently asked questions
Can I make the salad a day in advance?
Yes, but keep in mind that after about 24 hours, the flavors blend more, and the onion can become quite aggressive. If you keep it in the fridge, cover it well and add the parsley leaves or bell pepper slices just before serving, or else they wilt.
If I don’t have marinated fish, can I use smoked fish?
You can, but it’s a different story. Smoked fish (mackerel or herring) is saltier and has a different type of fat, so reduce the salt in the salad and don’t overdo it with the oil.
What can I do so the onion doesn’t sting?
You can "tame" it by soaking it for 5 minutes in cold water with vinegar and salt, then draining it well. Or use red onion, which is milder. If you really don’t like raw onion, you can try green onions or even a little leek.
My potatoes fell apart. What did I do wrong?
Most likely, you either boiled them too much or chose potatoes meant for mashing (the ones with pink skin usually work better for salad; they’re firmer). Don’t mix them forcefully; use two spoons or a spatula.
Can I add mayonnaise?
You can, but it won’t be a light salad anymore; it becomes something else (kind of like fish beef salad). If you’re tempted, add a tablespoon; don’t drown everything—don’t cover the other flavors.
Nutritional values (approximate)
For one serving (about a third of the recipe above, suitable for an adult with a normal appetite), you can expect around 350-400 kcal, of which:
- Protein: about 12-15g (mostly from fish and a little from potatoes)
- Carbohydrates: around 55-60g (the potatoes set the tone here)
- Fats: about 10-15g, depending on how much oil/fatty fish you use
The salad isn’t "dietetic" in the classic sense, but it’s not a calorie bomb either; it has enough carbohydrates for energy, enough protein from the fish, and the fats don’t skyrocket if you don’t pour oil with a ladle. If you reduce the oil or use leaner fish, the calories automatically decrease. On the other hand, due to the fish content, it provides omega-3, vitamins B and D, plus some fiber from the vegetables. For those on a diet, you can reduce the potatoes or add more onion/bell pepper, and it works fine.
How to store and reheat
This salad can be stored in the fridge in a sealed container for about 2-3 days without any issues. Be careful not to leave a metal spoon in it, as it changes the taste. I don’t recommend freezing it, as the vegetables become watery, and the texture is completely different. If you do want to heat it up (not necessarily for me, but I’ve seen people do it), put a small portion in the microwave, but honestly, it’s not really worth it; the best taste is when it’s cold or at room temperature. If too much liquid has pooled, drain a bit before serving, or else the potatoes will become mushy. If you have leftovers, check the onion—sometimes it turns sour after a day or two; then either remove it or accept that it’s a bit spicier.
That’s the story with the potato and marinated mackerel salad, as I make it, without pretensions but with flavor.
Ingredients
200g marinated mackerel, 8 potatoes, 2 onions, oil, vinegar, salt, bell pepper