Waitrose and Partners
Curried potato salad with soft-boiled eggs & smoked mackerel

Curried potato salad with soft-boiled eggs & smoked mackerel

The fish and eggs in this curry-spiked salad make it filling enough for a summer’s day lunch.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Plusresting

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  • 525g new potatoes, halved
  • 4 British Blacktail Free Range Medium Eggs
  • 140g low-fat Greek yogurt
  • 1 tbsp mild curry powder
  • 2 tbsp mango chutney
  • 28g pack coriander, chopped
  • ½ x 25g pack chives, chopped
  • 2 sticks celery, chopped
  • 90g pack wild rocket
  • 210g pack boneless hot smoked mackerel fillets, skinned and flaked
  • 1 lemon, cut into wedges


  1. Boil the potatoes in salted water until tender, for about 10-15 minutes. Drain, return to the pan and allow to steam dry a little. Bring another smaller pan of water to a boil, carefully lower the eggs in and boil for 6 minutes, before plunging into cold water.

  2. In a large bowl, mix together the yogurt, curry powder, chutney and most of the herbs. Season. Tip the warm potatoes and celery into the yogurt dressing and toss to coat well, breaking the potatoes up a little. Allow to stand for 5-10 minutes – the coating will thicken up as the potatoes absorb the dressing. Peel the eggs and cut them in half.

  3. Divide the rocket and potato salad between 4 plates and top each with 1 halved egg and some flaked mackerel. Sprinkle over some reserved herbs, then serve with the lemon wedges to squeeze over.

Cook’s tip

Our British Blacktail Free Range Eggs are a source of vitamin D, which helps to maintain healthy bones.


Typical values per serving when made using specific products in recipe


1,475kJ/ 352kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating