This potato salad is not your classic backyard BBQ version—and that’s exactly why I love it. The combo of smoky trout, creamy potatoes, and that sharp kick from horseradish hits all the right notes. It’s comforting and elegant at the same time.
💛 Why I Love This Recipe
This dish was born out of a fridge clean-out moment: leftover smoked trout, a few potatoes, and a jar of horseradish. One bowl later, I knew I had something special. It’s now my go-to when I want something filling but a little fancy.
Here’s why I keep coming back to it:
- 🐟 Smoked trout gives it depth without needing a ton of ingredients
- 🔥 Horseradish adds the perfect amount of zing
- 🥔 Baby potatoes make it hearty but still light
- 🥄 Tastes even better the next day
- 🌿 Feels elevated but is super easy to throw together
⏱️ Time & Servings
- Servings: 4
- Total Time: 30 minutes
📊 Macros (Per Serving)
- Calories: 290
- Protein: 18g
- Fat: 14g
- Carbs: 22g
- Fiber: 3g
- Sugar: 2g
🔬 Why This Recipe Works (Quick Science)
- Horseradish’s heat is from a compound called allyl isothiocyanate—think of it like wasabi—it wakes everything up without overpowering.
- Smoked trout adds both protein and saltiness, so you don’t need much else.
- Potatoes act like flavor sponges, especially when dressed while still warm.
- Greek yogurt lightens up the dressing but still keeps it creamy and smooth.
🧂 What You’ll Need
- 1½ lbs baby potatoes, halved
- 1 cup flaked smoked trout (boneless, skin removed)
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1½ tsp prepared horseradish (or to taste)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Optional: chopped chives or dill, for garnish
🥣 How to Make It
1. Boil the Potatoes
Add halved baby potatoes to a large pot with salted water. Boil for 10–12 minutes or until fork-tender. Drain and let cool slightly.
2. Make the Dressing
In a mixing bowl, whisk together Greek yogurt, mayonnaise, horseradish, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
3. Flake the Trout
Gently flake the smoked trout with a fork, removing any small bones. You want bite-size chunks, not shreds.
4. Combine Potatoes and Dressing
While the potatoes are still slightly warm, add them to the bowl with the dressing. Toss gently to coat.
5. Add the Smoked Trout
Add flaked trout to the dressed potatoes and gently fold it in, trying not to break the fish too much.
6. Garnish and Serve
Top with chopped chives or dill, black pepper, and serve warm or chilled.
🍽️ What to Serve With
- Toasted rye bread or crackers
- Arugula salad with lemon vinaigrette
- Pickled red onions or capers on the side
- A crisp white wine or sparkling water with lemon
🧠 Meal Plan Ideas
- Make it ahead for lunches
- Add it to a brunch spread
- Serve with soup for a cozy dinner
- Scoop it into lettuce cups for a lighter version
⚠️ Common Mistakes
- Overcooking potatoes: They’ll fall apart and turn mushy
- Using too much horseradish: Start small—you can always add more
- Not salting the water for potatoes: It’s the only chance to season them from the inside
- Breaking the trout too much: You want those pretty flakes to stay intact
❓ FAQ
Can I use a different fish?
Yes! Hot-smoked salmon works great as a sub.
Is it spicy?
The horseradish gives it a gentle kick, but it’s not overpowering.
Can I make it dairy-free?
Use a plant-based yogurt and mayo for a similar effect.
How long does it last in the fridge?
Up to 3 days in an airtight container.
Do I have to peel the potatoes?
Nope! Baby potatoes are perfect with the skins on.
🥄 Final Scoop
This Smoked Trout & Horseradish Potato Salad is bold, creamy, and packed with flavor in every forkful. If you love a dish that walks the line between comfort food and something a little elevated—this one’s it. Try it warm, chilled, or packed for lunch. Let me know how you made it your own!