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Roasted Potato and Trout Salad

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This roasted potato and trout salad is filling and satisfying. Try it with the creamy dilled dressing for an extra treat!

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
  • 1 1/2 TBS white wine vinegar
  • 1 TBS capers, drained and minced
  • 1 1/2 tsp olive oil
  • 1/2 tsp dried dill

Instructions

  1. Cut potatoes into 3/4 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.

Find it online: https://www.alisonsallspice.com/roasted-potato-and-trout-salad/