Smoked Trout and New Potato Salad

Smoked Trout and New Potato Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Cynthia Nims,

Cooking Light

July 2009
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