Potato Salad with Smoked Trout and Fresh Herbs


  • 2 pounds small new potatoes
  • 1/3 cup dry vermouth
  • 2 large shallots, minced
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ¼ pound smoked trout, flaked
  • + 4 more ingredients
    • 2 tablespoons minced fresh parsley leaves
    • 1 tablespoon minced fresh chives
    • 1 tablespoon minced fresh tarragon leaves
    • 1 tablespoon minced fresh chervil

1. In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl...

View full recipe at SpringPad


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