Warm Smoked-Trout Potato Salad

warm-smoked-trout-potato-salad
Photo by William Meppem
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 216 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 40 mg
    • Sodium 23 mg
    • Protein 11 mg
    • Carbohydrate 22 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 29 mg

Heat the potatoes to boiling in enough lightly salted water to cover. Reduce heat to low, cover, and simmer 10 minutes or until the potatoes feel tender when poked with a skewer. Drain.Meanwhile, in a large bowl, whisk together the vermouth, scallions, vinegar, lemon juice, and olive oil. Stir in the horseradish and parsley. Fold in the hot potatoes and trout.Serve warm or at room temperature. Can be made up to 2 days ahead.

Ingredients

  1. Check 2 pounds small red potatoes, scrubbed and cut into 2-inch pieces
  2. Check 1/3 cup dry vermouth
  3. Check 2 scallions, minced
  4. Check 2 tablespoons white-wine vinegar
  5. Check 2 tablespoons fresh lemon juice
  6. Check 1/4 cup olive oil
  7. Check 2 tablespoons bottled horseradish
  8. Check 2 tablespoons minced fresh parsley leaves
  9. Check 1/2 pound smoked trout, skinned and flaked

Directions

  1. Heat the potatoes to boiling in enough lightly salted water to cover. Reduce heat to low, cover, and simmer 10 minutes or until the potatoes feel tender when poked with a skewer. Drain.
  2. Meanwhile, in a large bowl, whisk together the vermouth, scallions, vinegar, lemon juice, and olive oil. Stir in the horseradish and parsley. Fold in the hot potatoes and trout.
  3. Serve warm or at room temperature. Can be made up to 2 days ahead.