Smoked Trout & Potato Salad

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Total Time
20 mins
12 mins

My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.

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  1. Combine the ingredients for the mustard mayonnaise and set aside.
  2. Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
  3. Mix together with remaining ingredients including the mustard mayonnaise, and serve.
Most Helpful

5 5

Made it as written, used small new potatoes. The flavor combination is excellent, I did use more horseradish because we like the sharpness of that and it did not overpower the trout flavor.

5 5

Delicious! I didn't have any horseradish, so I used dijon mustard to taste. I'm looking forward to trying it with horseradish soon! I had a lot of extra dressing left-over and will reduce the quantity next time (I like my salads lightly-dressed).

5 5

I also changed the mayo to creme fraiche and left out the oil. Absolutely divine! I also LOVE it with fresh dill instead of parsley.