Potato Salad with Trout & Chorizo

The mixed potato chorizo and trout salad in a serving bowl

Potato Salad with Trout & Chorizo

Get ready for the best ever potato salad! This no mayo potato salad is dressed in a simple vinaigrette and chorizo and trout provide a flavor explosion! Can be made ahead of time and perfect for picnics, cookouts and pot lucks.

Course Salad

Cuisine American

Prep Time 20

Cook Time 40

Total Time 50

Servings servings

Calories 431kcal

Author Slow The Cook Down

Ingredients

For the fish

8 ounces trout fillets (225g)
oil
salt
pepper
1 tablespoon dried Italian herbs (seasoning)

To make the vinaigrette

1 teaspoon salt
1 teaspoon pepper
3.5 ounces apple cider vinegar (100ml)
2 egg yolks
1.5 tablespoons wholegrain mustard
1 tablespoon dried Italian herbs
2 tablespoons sugar
juice of ½ lemon
3.4 ounces olive oil (100ml)

To build the salad

2.2 pounds salad potatoes (baby new potatoes) (1kg)
1 red onion sliced
7 ounces fine green beans (300g) trimmed
10 ounces chorizo (200g) chopped into bite size pieces
4 eggs
fresh dill (about 4 tablespoons) finely chopped

Instructions

First, marinate the trout. Put a little oil on the fillet, sprinkle over some salt and pepper and rub in the Italian seasoning.
Next, on to the vinaigrette. In a bowl or jug whisk together all of the ingredients. Place in the fridge until needed.
In a large frying pan, heat a little oil and fry the sliced red onion and cook just until they start just start to soften. Leave to one side.
In the same pan add the green beans. Squeeze a little lemon juice over with a sprinkle of salt and pepper and cook until tender. Leave to one side.
Add a little more oil to the pan and throw in the chopped chorizo. Cook until slightly crispy on the outside.
In a small saucepan of water, boil 4 eggs for around 8 minutes and leave to one side to cool.
Fill a large pan with water and a pinch of salt and bring to the boil. Add the salad potatoes and boil for about 15mins. Be careful not to over cook the potatoes, you want them to keep their firmness. Test with a fork so that you know when they are ready. Drain.
While the potatoes are cooking, heat a frying pan on a medium high heat. Add the fish skin side down and fry for about 4mins until the skin starts to go crispy, then flip over and cook the flesh.
While the fish is cooking, peel off the skin and put to one side.
Gently, using a spatula, start to break up the fillets as you cook it. Once cooked through put the flaked fillets to one side and put the skin back into the pan to nicely crisp up.
Cut the potatoes in half and place in a large serving bowl and pour over half the dressing. Stir to combine.
Add in the onion, beans, chorizo, onion and flaked trout. Peel the eggs and cut into 8ths and place in the bowl and break up the crunchy trout skin and add in.
Pour over the rest of the vinaigrette and gently mix everything together. Let rest for 30 minutes before serving.

Notes

Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won't cook evenly through.
Cook the potatoes in salted water to help season them right from the start.
Take care not to overcook the potatoes. They should be fork tender but not falling apart.
Don't overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them.
The vinaigrette should be added to the potatoes when they are still warm. This helps them to really absorb the flavors.
Let the potato sit for at least half an hour before serving to really let those flavors develop.
Nutritional values are based on one of eight servings.

Nutrition