Chef Duane Nutter’s Smoked Trout Potato Salad with Turkey Bacon
A delicious smoked trout potato salad recipe featuring crispy turkey bacon, perfect for summer picnics or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Cold Salad
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups potatoes, diced
- 1 cup smoked trout, flaked
- 1/2 cup turkey bacon, cooked and crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Boil the diced potatoes until tender, then drain and cool.
- In a large bowl, combine the cooled potatoes, smoked trout, turkey bacon, red onion, and celery.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day ahead of time for better flavor.
- Feel free to add additional ingredients like peas or hard-boiled eggs for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg