Smoked Whitefish and Potato Salad

This warming, hearty potato salad is rich enough for a light meal.


3 lbs potatoes, any variety
1 filet smoked whitefish or trout
2 tbsp whole grain mustard
1 lemon, zest and juice
1/2 cup olive oil
5 sprigs dill or parsley (optional)
4 hard boiled eggs, peeled and cut into rounds
3 dill pickle spears, roughly chopped
1 bag winter greens, baby kale, or arugula


  1. Boil the potatoes in salted water until tender
  2. Meanwhile pick the smoked fish away from the skin removing any stray bones and then breaking the meat up into bite sized pieces
  3. In a bowl combine the mustard, lemon, and olive oil with a big pinch of salt
  4. When the potatoes are done boiling, drain and lightly smash with your hands to make irregular pieces
  5. While the potatoes are still warm, dress with the mustard lemon dressing adding more olive oil if needed
  6. Toss the warm potatoes with the smoked fish, pickles, eggs, and greens and serve warm or room temperature