Warm Potato And Smoked Trout Salad

• 1 1/2 lbs Yukon Gold potatoes, scrubbed, unpeeled
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tbsp finely chopped fresh dill
• 1/4 cup olive oil
• 10 oz smoked trout
• 1 stalk celery, trimmed and thinly sliced
• 1 None shallot, thinly sliced
• 5 oz mixed salad leaves
• 1 tbsp drained baby capers, rinsed

1. Boil potatoes for 15 mins or until tender. Drain. Cut into 3/4-inch slices.
2. Meanwhile, whisk mustard, vinegar and dill in a small bowl. Gradually whisk in oil. Season to taste.
3. In a large serving bowl, place warm potatoes with mustard dressing; toss gently to coat.
4. Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, shallot, salad leaves and capers; toss gently to combine.

potatoes, mustard, red wine vinegar, dill, olive oil, trout, celery, shallot, salad leaves, baby capers

Taken from recipes-plus.com/api/v2.0/recipes/35881 (may not work)