Mackerel Salad with Potatoes

Boil the potatoes, the peas and the beans in a pot with plenty of water and salt until tender. Drain them and cool them with cold water. Reserve it.

Next, put in a bowl a spoonful of tarragon mustard, the juice of a lemon, a pinch of black pepper, oil and two tablespoons of vinegar. Add the vegetables (previously chopped), add the shredded mackerel and mix well so that the dressing spreads through all the vegetables.