Potato Salad with Smoked Trout and Fresh Herbs

1. 1

   In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender.

2. 2

   While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice.

3. 3

   Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature.

4. 4

   Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.