Smoked Trout and New Potato Salad

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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 5.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 11.7g
  • Carbohydrate: 19g
  • Fiber: 1.7g
  • Cholesterol: 31mg
  • Iron: 1.6mg
  • Sodium: 421mg
  • Calcium: 56mg

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

Preparation

  1. 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. 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.
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