Photo: William Meppem
Enjoy a small portion of this salad as a hearty side, or load up your plate for a filling main dish portion. Served warm or at room temperature, this potato salad recipe features smoked trout highlighted with dry vermouth, fresh lemon juice, and a little horseradish.
Yield:
8 servings
Recipe from
Recipe Time
Prep:
20 Minutes
Other:
10 Minutes
Nutritional Information
Calcium
29 mg
Calories
216
Caloriesfromfat
0 %
Carbohydrate
22 g
Cholesterol
40 mg
Fat
9 g
Fiber
2 g
Iron
1 mg
Protein
11 mg
Satfat
1 g
Sodium
23 mg
Ingredients
2 pounds
small red potatoes, scrubbed and cut into 2-inch pieces
1/3 cup
dry vermouth
2
scallions, minced
2 tablespoons
white-wine vinegar
2 tablespoons
fresh lemon juice
1/4 cup
olive oil
2 tablespoons
bottled horseradish
2 tablespoons
minced fresh parsley leaves
1/2 pound
smoked trout, skinned and flaked
Preparation
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.
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. Serve warm or at room temperature. Can be made up to 2 days ahead.
December 2001
