The young potatoes salad with mackerel

What you need:

150 g pea green pods

500 g young potatoes

350 g mackerel hot smoked

250 g the tomatoes

1 lettuce - head

For the filling:

6 tbsp. olive oil

2 tbsp. vinegar white wine

1 tbsp. the coarse-grained mustard

4 dill sprigs

Potatoes wash, cook until tender in uniform. Cool, peel.

Mackerel peel the skin and bones. Meat mash with a fork or disassemble hands into small pieces.

Peas wash, cut off the ends. Cut each pod diagonally on 3-4 pieces. Drop into boiling water and cook for 1-2 minutes rinse with cold water and Pat dry.

Wash the tomatoes and cut each into 2 parts. Potatoes cut in half. Salad wash, disassemble leaves and coarsely pick by hand.

Prepare the filling. Dill wash, Pat dry and chop. In a small bowl, mix olive oil, vinegar, mustard and dill.

Put in a bowl with lettuce, green peas, potatoes, tomatoes and fish. Pour over the dressing and mix.

Bon appetit!