July 13, 2016
Salads, Potato Salad, Fish/Seafood Salad,
Fish, Dairy, Eggs, Greek, Easy/Beginner Cooking, Quick Meals, Entertaining, Ladies Luncheon, Summer, Sunday Dinner, Hand Mix/Whisk, Steam, Stove Top, Gluten-Free more
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"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!"
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.
Chop 1 tbsp capers & place in a lrg bowl. Add sour cream, vinegar, dill, oil, shallot, salt & pepper. Whisk to combine.
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.
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