Herbed Potato Salad with Smoked Trout

Name: Herbed Potato Salad with Smoked Trout
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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; 1 egg yolk; 1 tsp garlic powder; 2 tsp dijon mustard; 1 tbsp lemon juice or white wine vinegar; 60 ml olive oil

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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 mins

Cook Time10 mins

Total Time30 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