Jersey Royals and Smoked Trout With Horseradish Dressing
- Boil the whole potatoes in salted water until knife tender (about 10 minutes). Let the potatoes cool slightly and cut into thick slices or chunks.
- In a medium bowl, add the warm potatoes and toss with the vinegar, then add the onion and some salt and pepper and toss again.
- In a small bowl, mix the dressing ingredients. Pour the dressing over the potato salad and add the chopped dill. Arrange the salad on plates with a handful of the watercress and top with the pieces of smoked fish.