INGREDIENTS
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2 pounds small red potatoes, scrubbed and cut into 2-inch pieces
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1/3 cup dry vermouth
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2 scallions, minced
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2 tablespoons white-wine vinegar
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2 tablespoons fresh lemon juice
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1/4 cup olive oil
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2 tablespoons bottled horseradish
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2 tablespoons minced fresh parsley leaves
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1/2 pound smoked trout, skinned and flaked