Mackerel Potato Egg Salad - alive magazine

Ingredients

• 1 cup (250 mL) thinly sliced red onion
• 1 Tbsp (15 mL) fresh lemon juice
• 1/2 tsp (2 mL) sugar
• 1/4 tsp (1 mL) salt
• 1 lb (450 g) mini (baby) potatoes, halved
• 4 large organic eggs
• 4 cups (1 L) salad greens
• 2 cups (500 mL) sliced radicchio
• 1 cup (250 mL) sliced roasted red pepper
• 8 chopped baby dill pickles
• 6 oz (170 g) smoked mackerel
• 1 Tbsp (15 mL) capers (optional)
• 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
• 2 Tbsp (30 mL) cider vinegar
• 1 Tbsp (15 mL) prepared horseradish
• 2 tsp (10 mL) grainy mustard
• 1 grated or finely minced garlic clove
• 2 tsp (10 mL) lemon zest
• 1/4 tsp (1 mL) black pepper