The Humbling Potato

If there is one vegetable that can evoke the biggest sense of uselessness in me, it is the potato. I just don’t know what to do with the damned thing beyond the standard boiling or mashing. For the last couple of weeks, I’ve been trying to come up with a dish to submit for Weekend Wokking that would showcase the potato in all its glory. I thought maybe I could do them up Asian-style, but there really weren’t many recipes that inspired me. The one Thai dish that I would have loved to do was massaman curry, but I’ve already done that (and you should too, if you've never had it). There was a Korean dish with potatoes and pork loin that briefly piqued my interest. And of course Indian spiced potatoes would have fit the bill. Yet I couldn’t motivate myself for either of these.


The thing about potatoes is that they're humble, almost too humble. They're never the star of the show, but can certainly save a meal. Think about it, if the main attraction sucks, like an over cooked steak or a dry pork chop, at least the potatoes will be satisfying. So with that in mind, I decided on an easy potato salad with smoked trout and dill. The smoked trout gave it a complex flavor and the dill added that extra bit of freshness. It’s the type of potato salad that brings a bit of sophistication to the humble potato.

Note: For this dish, I used just your average, run of the mill potatoes. They work just fine, but for a little more interest, try using unpeeled fingerlings or small new potatoes. Red potatoes would be very pretty as well.

Fresh smoked trout is difficult to find. So here’s a secret: use the canned stuff. I know some people would balk at this, but it worked beautifully. I got mine at Trader Joe’s, but any respectable brand will do. Just make sure it’s drained well before using. Dab it with paper towels or a clean kitchen towel, if necessary, to remove the excess oil and liquid.

Potato Salad with Smoked Trout and Dill

• Approx 1. 5 to 2 pounds potatoes, peeled, boiled and cooled
• 3 oz smoked trout (hot smoked salmon works beautifully as well)
• 1 to 2 tbs finely chopped sweet (red or white) onion
• 2 to 3 tbs chopped fresh dill
• 1 tbs mayonnaise
• 2 tbs sour cream (crème fraiche or crema will also do the trick)
• lemon or lime juice, to taste
• salt and pepper, to taste

In a bowl, combine the mayonnaise, sour cream and lemon juice. Add salt to taste and set the dressing aside until needed.

Depending on how you like your potato salad, dice or coarsely mash the potatoes. In a large bowl, combine the potatoes with the onion and dill. Add about 2/3 of the dressing and some salt. Gently mix the salad until well combined. Taste and adjust seasoning by adding more dressing, salt or lemon juice and pepper. Serve chilled.

I’m still going to submit this dish to Weekend Wokking, which was created by Wandering Chopsticks. Despite the name of the event, the submissions don’t need to be Asian or cooked in a wok. They just have to showcase the (seasonal) theme ingredient, which happened to be the potato this month. If you want to participate in the next round, visit White on Rice Couple to see the round-up and what they’ll choose as the theme ingredient. Once they announce the ingredient, you can send your delicious submissions to me for the August round-up. To see who else is hosting in the future, click here.

Added: Check out the round-up here.