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Potato Salad and Smoked Trout with Horseradish and Chives
Scandinavians frequently combine potent smoked fish and mild, creamy potatoes. For this dish, we find a modest amount of sour cream both binds the salad and adds a tanginess that, along with the pungency of the horseradish, works well with the salty richness of smoked trout. Up the horseradish if you like. Tossing the potatoes with vinegar, salt and pepper immediately after draining them allows them to soak up the seasonings as they cool so that they're flavorful throughout. Serve the salad on a bed of watercress, lettuce or your favorite greens. Leftovers can be refrigerated for a couple days; bring to room temperature before serving.
6
Servings
Tip
Don’t dress the potatoes until they've cooled to the point of barely warm to the touch. If the potatoes are hot, they'll cause the dressing to break.
50 minutes
Ingredients
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2
pounds red potatoes, cut into 1-inch pieces
-
Kosher salt and ground black pepper
Directions
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01In a large saucepan, combine the potatoes and 2 tablespoons salt, then add enough water to cover by 1 inch. Bring to a boil over high, then reduce to medium-low and simmer until a knife inserted into the largest piece meets no resistance, about 20 minutes.
