A herb-packed dressing made with creamy Ontario sour cream and yogurt coats tender baby potatoes topped with flaked smoked mackerel in this vibrant lunch salad.

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PREP25 min
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Cooking15 min
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Ready in40 min




  1. Step
    Place potatoes in a large saucepan; pour in enough cold water to cover potatoes. Bring to a boil over high heat and cook for 10 to 15 minutes or until tender. Drain and let cool.
  2. Step
    In a blender or food processor, combine sour cream, yogurt, mayonnaise, parsley, chives, tarragon, lemon juice, garlic, salt and pepper. Blend until smooth. Refrigerate until ready to use.
  3. Step
    In a large bowl, toss together potatoes and dressing; top with smoked mackerel. Serve immediately or refrigerate up to overnight.


Nutritional info per serving:

1/4 Recipe

Calories 510
Fat 33 g
Saturated Fat 7 g
Cholesterol 65 mg
Sodium 480 mg
Carbohydrates  32 g
Fibre 5 g
Surgars 3 g
Protein  19 g

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Green goddess dressing also makes a great vegetable or chip dip. Spoon it over poached salmon or toss with a green salad.