Roasted Potato and Trout Salad
 
Prep time
Cook time
Total time
 
This roasted potato and trout salad is filling and satisfying. Try it with the creamy dilled dressing for an extra treat!
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 medium russet potatoes, about 5-7 oz each
  • Splash olive oil for roasting/searing
  • 8 oz trout, cooked and flaked
  • 2 cups arugula, spring mix, or spinach
Dressing
  • 2 TBS sour cream
  • 1½ TBS white wine vinegar
  • 1 TBS capers, drained and minced
  • 1½ tsp olive oil
  • ½ tsp dried dill
Instructions
  1. Cut potatoes into ¾ inch size pieces. Pick your favorite cooking method from below.
Roasting
  1. Coat potato pieces in olive oil and roast for 30 minutes at 425°, flipping half way. Let cool 15 minutes.
Searing
  1. Cover potato pieces with water in a medium pot and bring to a boil. Simmer for 5 minutes. Meanwhile preheat a heavy bottomed skillet over high heat. Add a splash of olive oil.
  2. Drain the potatoes and add them to the preheated pan. Cook flipping every 3 minutes or until browned. Let cool 15 minutes.
Dressing
  1. Combine sour cream through dill with a whisk.
Salad
  1. Combine flaked trout, salad greens of choice, and cooked potatoes. Cover with dressing and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-potato-and-trout-salad/