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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.

Cynthia Nims
Recipe by Cooking Light July 2009

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

166 calories; fat 5.4g; saturated fat 2.3g; mono fat 1.1g; poly fat 1g; protein 11.7g; carbohydrates 19g; fiber 1.7g; cholesterol 31mg; iron 1.6mg; sodium 421mg; calcium 56mg.
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