Ingredients with Measurements:
- 1 lb baby potatoes, halved
- 1/2 red onion, thinly sliced
- 2 celery stalks, thinly sliced
- 1/4 cup chopped fresh dill
- 2 tbsp capers
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz smoked trout, flaked
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, combine the cooled potatoes, thinly sliced red onion, thinly sliced celery, chopped fresh dill, and capers.
4. In a separate mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper.
5. Pour the dressing over the potato mixture and toss to combine.
6. Gently fold in the flaked smoked trout.
7. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 19g
- Carbohydrates: 21g
- Protein: 17g
Substitutions for ingredients:
- Baby potatoes can be substituted with regular potatoes or fingerling potatoes.
- Red onion can be substituted with shallots or green onions.
- Celery can be substituted with fennel or cucumber.
- Fresh dill can be substituted with parsley or chives.
- Smoked trout can be substituted with smoked salmon or canned tuna.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add diced avocado for a creamy texture.
- Add diced apple or pear for a sweet crunch.
- Add chopped walnuts or almonds for a nutty flavor.
Tips and tricks:
- Be sure to let the potatoes cool to room temperature before adding the dressing to prevent it from becoming watery.
- Use a fork to gently flake the smoked trout into bite-sized pieces.
- For a lighter version, use Greek yogurt instead of sour cream and reduce the amount of mayonnaise.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped fresh dill or capers.
Garnishes:
- Chopped fresh dill
- Capers
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Crusty bread
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad is too dry, add more mayonnaise or sour cream.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular dish that originated in Germany in the 19th century.
Flavor profiles:
- Creamy, tangy, smoky, and savory.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A