Warm Smoked-Trout Potato Salad

Yield: 8 servings

Ingredients

• 2  pounds  small red potatoes, scrubbed and cut into 2-inch pieces
• 1/3  cup  dry vermouth
• 2  scallions, minced
• 2  tablespoons  white-wine vinegar
• 2  tablespoons  fresh lemon juice
• 1/4  cup  olive oil
• 2  tablespoons  bottled horseradish
• 2  tablespoons  minced fresh parsley leaves
• 1/2  pound  smoked trout, skinned and flaked

Preparation

Heat the potatoes to boiling in enough lightly salted water to cover. Reduce heat to low, cover, and simmer 10 minutes or until the potatoes feel tender when poked with a skewer. Drain.

Meanwhile, in a large bowl, whisk together the vermouth, scallions, vinegar, lemon juice, and olive oil. Stir in the horseradish and parsley. Fold in the hot potatoes and trout. Serve warm or at room temperature. Can be made up to 2 days ahead.

Nutritional Information

Calories:

216 (0% from fat)

Fat:

9g (sat 1g)

Protein:

11mg

Carbohydrate:

22g

Fiber:

2g

Cholesterol:

40mg

Iron:

1mg

Sodium:

23mg

Calcium:

29mg