Summery salads needn’t be boring and this seasonal delight, with crunchy cucumber, peppery watercress and Jersey Royals, really packs a flavour punch. Mix in chunks of salty smoked mackerel, gooey soft-boiled eggs and a drizzle of creamy caper dressing and take this easy salad to the next level.
Cook the potatoes in a pan of boiling salted water for 10 minutes, or until tender. Drain and leave to cool for 2 minutes.
Meanwhile, mix the dressing ingredients in a large bowl with some seasoning. Add the potatoes and toss to coat. Set aside to allow the flavours to infuse.
Cook the eggs in a pan of boiling water for 6 minutes*. Remove with a slotted spoon, run briefly under cold water, then peel and halve.
Meanwhile, warm the mackerel in a pan or microwave for 2 minutes (optional). Discard the skin, then flake into chunks.
Add the cucumber, watercress and spring onions to the potato mixture. Fold through the mackerel, then top with the eggs. Season with freshly cracked black pepper. Serve with extra lemon halves for squeezing over.
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*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.