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.
Cooking Light JULY 2009
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.
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