Smoked Trout, Potato & Arugula Salad
"In this healthy dinner salad recipe, tender new potatoes and baby arugula add a creamy texture and peppery flavor to the smokiness of the trout. You can hard-boil the eggs ahead of time, but if you cook them while you steam your potatoes, they’ll still be a little warm when you serve the salad, which makes it extra special...."
INGREDIENTS
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12 ounces baby (new) yellow potatoes or fingerlings, scrubbed
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2 tablespoons capers, rinsed, divided
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1/4 cup reduced-fat sour cream
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3 tablespoons white-wine vinegar
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3 tablespoons chopped fresh dill
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2 tablespoons extra-virgin olive oil
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1 tablespoon minced shallot
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1/2 teaspoon freshly ground pepper
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1/4 teaspoon salt
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6 cups packed baby arugula
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4 hard-boiled eggs (see Tip), chopped
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4 ounces smoked trout, skinned, boned and flaked (about 3/4 cup)
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