"Yet another stellar recipe I recently received in my AARP Newsletter. While I am esp fond of the ingredients in this salad w/a strong Scandinavian flavor profile & look forward to trying it, I feel I should comment on the prep. If you're reading this, then you already know how to cook potatoes until they are "barely tender" & you prob don't need a steamer to do it. That said, I am leaving that choice of method in your capable hands. (Time does not include the time for the potatoes to cool) ENJOY!"

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Place a steamer basket in a lrg saucepan w/1 in of water. Bring to a boil. Place the potatoes in the basket, cover & steam until barely tender when pierced w/a skewer, 13-15 min depending on their size. Set aside to cool.

Step 2

Chop 1 tbsp capers & place in a lrg bowl. Add sour cream, vinegar, dill, oil, shallot, salt & pepper. Whisk to combine.

Step 3

When the potatoes are cool enough to handle (but still warm), halve them (or quarter if they are lrg) & add to the bowl along w/the arugula, eggs & trout. Toss gently until just combined. Serve the salad topped w/the remaining 1 tbsp of capers.