Herbed Potato Salad with Smoked Trout

I served this up as a side dish for a festive dinner over the weekend, and my friends referred to it as a ‘modern potato salad’. I like that, I’ll take it! Growing up, potato salads were an overlooked but nonetheless, delicious staple at every summer barbecue. Humble boiled potatoes with hard-boiled eggs and gluggy mayonaise- it was a delicious, guilty mess that was utterly perfect piled atop grilled hunks of meat.

With this version of the potato salad, I’ve spruced up the classic dish with a couple of twists for a slightly more sophisticated salad that still delivers the starchy, creamy goodness, with some fresher flavours for a more balanced dish that can play co-star to your mains at a celebratory meal.

Baby potatoes with soft boiled eggs first- your potato salad essentials! Add some smoked trout and chopped capers for a savoury, umami kick. Then add chopped radish and celery to brighten up the flavours and add a bit of crunch, and top it all off with a generous scattering of parsley, dill and chives.

The creamy, home-made mayo is so beautiful and bright if you pull together the right, high-quality ingredients- whisk the egg yolk, garlic powder, dijon mustard, lemon juice (or white wine vinegar, or half and half!) and olive oil together in a small bowl. Keep tasting and balancing the flavours to get it how you like it. With this salad, I prefer a little more mustard for a tangy sharpness that balances the starchy potatoes, but find a balance to suit your palate.

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5 from 1 vote

Herbed Potato Salad with Smoked Trout

A light, herby salad of baby potatoes, smoked trout, radish, eggs and capers, topped with homemade mayonnaise

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings: 4 people

Calories: 301kcal

Ingredients

• 5 baby potatoes
• 3 eggs
• 1 fillet smoked trout
• 1 tbsp capers- washed and roughly chopped
• 2 radishes- thinly sliced
• 1 stick celery- thinly diced a 10-15cm stalk of celery will do
• 1 handful parsley- roughly chopped
• 1 handful dill- roughly chopped
• 1 handful chives- roughly chopped

Home-made Mayonnaise

• 1 egg yolk
• 1 tsp garlic powder
• 2 tsp dijon mustard
• 1 tbsp lemon juice or white wine vinegar
• 60 ml olive oil

Instructions

• Bring a pot of water to boil, season generously with salt, and boil the potatoes for 5-8 minutes (or until tender. Set aside to cool
• Add the eggs to a pot of water and bring to boil. Cook for 5 minutes (for soft-boiled) or to your liking. Drain and cool
• Prepare all of the fresh ingredients- chop the capers, radishes and celery, and tear the smoked trout into chunks.
• Cut the potatoes into quarters and season well with salt.
• Peel the eggs and cut into quarters
• Combine all of the ingredients and top with fresh herbs.
• Whisk together all the ingredients for the home-made mayonnaise. Pour this over the salad and gently combine until the ingredients are evenly coated.
• Spoon onto serving bowls, garnish with more fresh herbs and some freshly cracked pepper

Nutrition

Calories: 301kcal

Carbs: 12.7g | Fat: 21.2g | Protein: 11.2g