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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.

Kay Chun and Jane Kirby
Recipe by Real Simple December 2001

Gallery

William Meppem

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 29mg; 216 calories; calories from fat 0%; carbohydrates 22g; cholesterol 40mg; fat 9g; fiber 2g; iron 1mg; protein 11mg; saturated fat 1g; sodium 23mg.
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