Warm Smoked-Trout Potato Salad

Photo by William Meppem
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.