Warm Smoked-Trout Potato Salad

Warm Smoked-Trout Potato Salad
Photo by William Meppem


  • 2 tablespoons white-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 pounds small red potatoes, scrubbed and cut into 2-inch pieces
  • ¼ cup olive oil
  • ½ pound smoked trout, skinned and flaked
  • 1/3 cup dry vermouth
  • 2 scallions, minced
  • + 2 more ingredients
    • 2 tablespoons bottled horseradish
    • 2 tablespoons minced fresh parsley leaves

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 i...

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