Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Potato Salad with Smoked Trout and Horseradish

Scott Phillips

Servings: eight as a side dish.

Ingredients

For the dressing

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. lemon juice
  • 2 Tbs. grated fresh or strained jarred horseradish
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

For the salad

  • 1/4 cup plain rice vinegar
  • Kosher salt
  • 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  • 1/2 cup shredded hot-smoked trout
  • 1 cup small-diced sweet onion
  • 3/4 cup sliced chives

Preparation

Make the dressing

  • Whisk all the dressing ingredients together in a small bowl.

Make the salad

  • Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.
  • Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With yourfingers, pull apart any pieces that are stuck together.
  • When the potatoes have completely cooled, gently fold the smoked trout, sweet onion, and chives into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks