Smoked Trout and Potato Salad with Mustard Yogurt

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 2 lb (900 g) baby potatoes, halved if large
• 8 oz (225 g) smoked trout fillets, skin and bones removed
• 1/2 cup (120 g) plain Greek yogurt
• 2 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp honey or sugar (optional)
• 2 tbsp capers, drained
• 1/4 small red onion, very finely chopped (about 1/4 cup)
• 1/4 cup fresh dill, chopped
• 2 tbsp fresh chives or green onion, sliced
• Salt and freshly ground black pepper

Do This

• 1) Boil potatoes in well-salted water until just tender, 12–15 minutes; drain and let steam-dry.
• 2) While potatoes cook, whisk yogurt, mayo, Dijon, olive oil, lemon juice, honey (if using), salt, and pepper into a smooth dressing.
• 3) Stir in capers and finely chopped red onion to the dressing.
• 4) While potatoes are still warm, halve (if needed), place in a bowl, and toss gently with the dressing.
• 5) Flake smoked trout into bite-size pieces and fold gently into the potatoes.
• 6) Add chopped dill and chives, adjust seasoning with more salt, pepper, or lemon juice.
• 7) Serve warm, or chill for at least 1 hour for a cold salad; garnish with extra dill before serving.

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Why You’ll Love This Recipe

• Combines smoky, savory trout with creamy potatoes and a bright, tangy mustard-yogurt dressing.
• Delicious served warm for a cozy meal or chilled as a refreshing make-ahead salad.
• Balanced and satisfying: protein-rich fish, hearty potatoes, and plenty of fresh herbs.
• Looks impressive yet uses simple, accessible ingredients and straightforward techniques.

Grocery List

• Produce: Baby potatoes, lemon, red onion, fresh dill, fresh chives or green onions.
• Dairy: Plain Greek yogurt, mayonnaise.
• Pantry: Smoked trout, Dijon mustard, extra-virgin olive oil, capers, honey (optional), salt, black pepper.

Full Ingredients

For the Potato and Trout Salad

• 2 lb (900 g) baby potatoes (new potatoes, fingerlings, or small waxy potatoes), scrubbed
• 8 oz (225 g) smoked trout fillets, skin and bones removed, flaked into bite-size pieces
• 2 tbsp capers, drained and roughly chopped if large
• 1/4 small red onion, very finely chopped (about 1/4 cup / 30 g)
• 1/4 cup fresh dill, finely chopped, plus extra fronds for garnish
• 2 tbsp fresh chives or green onion, thinly sliced
• 1–1 1/2 tsp fine sea salt (for cooking potatoes, plus more to taste)
• Freshly ground black pepper, to taste

For the Mustard-Yogurt Dressing

• 1/2 cup (120 g) plain Greek yogurt (full-fat or 2% for best texture)
• 2 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice (about 1/2 large lemon)
• 1 tsp honey or sugar (optional, to balance acidity)
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper, plus more to taste

Optional Garnishes

• Extra fresh dill fronds
• Extra capers
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Cook the Baby Potatoes

Scrub the baby potatoes well and cut any larger ones in half so they are all roughly the same size. Place them in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1–1 1/2 teaspoons fine sea salt to the water.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer (about 185–203°F / 85–95°C) and cook until the potatoes are just tender when pierced with a knife, about 12–15 minutes depending on their size.

Drain the potatoes thoroughly in a colander, then let them sit for 3–5 minutes to steam-dry. This step helps them absorb the dressing better without becoming watery.

Step 2: Make the Mustard-Yogurt Dressing

While the potatoes cook, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, olive oil, lemon juice, honey (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Whisk until the mixture is smooth and creamy, with no visible streaks of oil. Taste and adjust seasoning: add a pinch more salt for savoriness, more lemon juice for brightness, or a tiny splash more honey if you prefer a slightly softer, less sharp tang.

Step 3: Add Capers and Onion to the Dressing

Stir the drained capers and finely chopped red onion into the dressing. Combining them with the dressing rather than adding separately helps distribute their flavor evenly throughout the salad.

Set the dressing aside to allow the onion to mellow slightly while you finish the potatoes and trout.

Step 4: Dress the Warm Potatoes

When the potatoes are cool enough to handle but still warm, transfer them to a large mixing bowl. If you left any whole, cut larger ones in half so they are all bite-sized.

Pour about two-thirds of the dressing over the warm potatoes. Using a spatula or large spoon, gently toss to coat without breaking the potatoes too much. The warmth will help them absorb the flavors and give the salad a lovely, creamy texture.

If the mixture looks dry, add more dressing a spoonful at a time. You may not need all the dressing, depending on how starchy your potatoes are and how saucy you like your salad.

Step 5: Fold in the Smoked Trout and Herbs

Flake the smoked trout into bite-size pieces, discarding any skin and bones. Add the trout to the dressed potatoes.

Scatter the chopped dill and chives (or green onions) over the top. Using a clean spatula or your hands, gently fold the trout and herbs into the salad, mixing just until everything is evenly distributed. Avoid overmixing so the trout stays in nice, visible flakes instead of shredding too finely.

Step 6: Taste and Adjust Seasoning

Taste a bite that includes potato, trout, and a bit of dressing. Add more salt or black pepper as needed. If the salad tastes a little flat, a squeeze of extra lemon juice usually brightens everything up.

If you like a creamier salad, fold in the remaining dressing a little at a time until it reaches your preferred consistency.

Step 7: Serve Warm or Chill

For a warm salad, transfer to a serving dish, garnish with extra dill fronds and a few capers, and serve immediately with lemon wedges on the side.

For a chilled salad, cover the bowl and refrigerate for at least 1 hour and up to 24 hours. Before serving, give it a gentle stir, taste again (cold food often needs a pinch more salt and a squeeze of lemon), and garnish with fresh dill and extra capers.

Pro Tips

• Dress the potatoes while warm: Warm potatoes soak up flavor much better than cold ones, giving you a more seasoned, cohesive salad.
• Use waxy potatoes: Baby potatoes, new potatoes, or fingerlings hold their shape best and stay creamy rather than turning mealy.
• Do not over-stir the trout: Fold gently to keep attractive flakes of fish throughout the salad.
• Balance the acidity: Lemon and mustard bring tang; a small amount of honey keeps the dressing from tasting too sharp.
• Let it rest (even briefly): A 15–30 minute rest, even for the warm version, helps the flavors meld beautifully.

Variations

• Add crunch: Stir in 1/2 cup (about 60 g) thinly sliced celery or diced cucumber for extra freshness and texture.
• Herb swap: Use a mixture of dill, parsley, and tarragon instead of only dill and chives for a more complex herbal flavor.
• Extra-smoky version: Add 2–3 slices of crisp-cooked, crumbled bacon or a small handful of smoked almonds for even more smoky, savory depth.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the yogurt-based dressing and fish, this salad is not suitable for freezing. If you are making it ahead, you can boil and chill the potatoes up to 24 hours in advance, and mix the dressing up to 2 days ahead. Store both separately in the fridge. Just before serving, bring the potatoes slightly toward room temperature, toss with the dressing, then fold in the trout and herbs. If serving at a gathering, do not leave the salad at room temperature for more than 2 hours for food safety.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 360 calories; 23 g protein; 29 g carbohydrates; 15 g fat; 3 g fiber; 4 g sugar; 780 mg sodium. Values will vary based on the exact smoked trout, yogurt, and mayonnaise you use.