Growing up in Canada, I was used to eating the familiar mayonnaise based potato salads (which are delicious) but I also love the Greek/Mediterranean versions where olive oil is the main fat in the ingredients.
Throw in some mustard, herbs, capers and season your potatoes well whilst boiling. The addition of some smoked trout pieces and spoonfuls of Greek yogurt make this salad a great starter or side dish.
Potato Salad With Smoked Trout
Course: Appetizer, VegetarianDifficulty: Easy6
servings30
minutes15
minutesIngredients
approx. 2 1/2 lbs. Yukon Gold Potatoes
sea salt and ground pepper
2 Tbsp. honey
1/3 cup Dijon mustard
1/2 cup finely chopped parsley
5 scallions, thinly sliced
1/2 cup finely chopped dill (reserve 2 Tbsp. for garnish)
3/4 to 1 cup extra-virgin olive oil (as much as you like)
juice of 1 lemon
3/4 Tbsp. red wine vinegar
1/4 cup capers
about 12 small slices of smoked trout (or salmon or other smoked fish)
- Garnishes
small dollops of Greek yogurt
Some chopped fresh dill
Directions
- Place your potatoes in cold water and bring up to a boil. Add a generous amount of salt and for about 15 minutes or until fork-tender. Drain and allow to cool.
- In a large bowl, add the honey, mustard, parsley, scallions, dill, olive oil, lemon juice, vinegar and capers and and stir to combine.
- Cut your potatoes into bite sized pieces and add to the bowl. Sprinkle salt and pepper on top and gently toss (I use my hands) until well combined. Taste and adjust seasoning.
- Transfer to a platter, arrange smoked trout on top, add dollops of yogurt and garnish with remaining dill.
