Smoked Mackerel Baby Potato Salad with Radish and Apple

Boil the baby potatoes in salted water for 10–12 minutes, or until tender. Drain and let cool slightly.

Blanch the green beans in boiling water for 1–2 minutes, then transfer to ice water to keep them crisp.

Thinly slice the radishes, green apple, and spring onions.

In a small bowl, whisk together olive oil, Dijon mustard, and wholegrain mustard until emulsified.

Cut the cooled potatoes in half or quarters if large.

In a mixing bowl, combine the potatoes, green beans, radishes, apple slices, and spring onions.

Add the flaked smoked mackerel and chopped dill.

Drizzle with the mustard dressing and gently toss to coat.

Serve chilled or at room temperature.