Fresh, fast, and full of flavor—this isn’t your average potato salad. Toss in flaky white fish, tangy pickles, and a squeeze of lemon, and you’ve got a light Mediterranean-style dish that hits all the right notes.
Ingredients (Serves 2–3)
9 oz white fish fillet (catfish, cod, or haddock)
3–4 medium potatoes
2–3 dill pickles, finely chopped
1 small red onion, thinly sliced
6–8 green olives, chopped (optional)
1 tsp capers (or a few marinated caper berries)
Juice of 1–2 lemons (to taste)
2 Tbsp olive oil
Salt, to taste
2 Tbsp chopped fresh parsley
Instructions
Lightly coat the fish with olive oil, wrap in foil, and bake at 375 °F (190 °C) for about 15–20 minutes, or until fully cooked. Let it cool, then flake into bite-size pieces.
Boil whole potatoes with the skin on until fork-tender. Cool slightly, peel, and cut into cubes.
Thinly slice the red onion, finely chop the pickles and olives, and drain the capers.
In a large bowl, combine cubed potatoes, flaked fish, onion, pickles, olives, and capers. Drizzle with olive oil and squeeze fresh lemon juice over the top. Season with salt to taste.
Toss gently to combine. Sprinkle with chopped parsley and serve chilled or at room temperature.
The flavors get even better after a short rest in the fridge—perfect for meal prep or make-ahead lunches.
