Warm Potato Salad With Hot Smoked Trout - cooking recipe

Ingredients

1 2/3 lb new potatoes, halved
3 tbsp cider vinegar
4 tbsp canola oil
1 tsp wholegrain mustard
1/2 tsp granulated sugar
2 tbsp pickles, finely chopped
2 tsp capers
4 tbsp fresh dill, chopped
3/4 lb hot smoked trout, flaked

Preparation

Cook the potatoes in a large pot of salted, boiling water for 12-15 mins, or until tender. Drain and keep warm.
Whisk the vinegar, oil, mustard and sugar together. Stir in the chopped pickles and capers then season to taste. Toss with the hot potatoes and sprinkle with fresh dill. Arrange the flaked trout on top then serve.