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Smoked Trout and New Potato Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: about 3/4 cup)
This twist on a favorite picnic side dish gains distinctive character from smoked trout and fresh herbs. Make it a few hours ahead, if you like. Serve with grilled pork or chicken.

Ingredients

  • 1 pound small red potatoes, quartered
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups Smoked Trout
  • 1/2 cup chopped green onions
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons finely chopped fresh tarragon

Nutrition Information

  • calories 166
  • fat 5.4 g
  • satfat 2.3 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 11.7 g
  • carbohydrate 19 g
  • fiber 1.7 g
  • cholesterol 31 mg
  • iron 1.6 mg
  • sodium 421 mg
  • calcium 56 mg

How to Make It

  1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool.

  2. Combine sour cream, mayonnaise, red wine vinegar, salt, and freshly ground black pepper in a large bowl, stirring well with a whisk. Add potatoes, Smoked Trout, and remaining ingredients; toss gently to coat.