Potato Salad, Smoked Trout, Haricot Vert
Any cured fish, or meat, for that matter, can be substituted for the trout.

1¼ pounds golden potatoes
¼ pound haricot vert or young string beans
½ small red onion, thinly sliced
1 tablespoon chopped fresh parsley
¼ cup extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and freshly ground black pepper, to taste
½ pound smoked trout (bones removed), torn into pieces

1. In a medium pot, combine the potatoes with salt and enough water to cover them by 2 inches. Bring the water to a boil, lower the heat, and simmer the potatoes for 30 to 35 minutes or until tender. Drain. When they are cool enough to handle, peel the potatoes and cut into 3/4-inch cubes.
2. Meanwhile bring a saucepan of salted water to a boil. Cook the haricots verts or green beans for 3 minutes or until tender. Drain and transfer to a bowl of ice water. Cut on a diagonal into 1-inch pieces.
3. In a large bowl combine the potatoes, green beans, onion, parsley, oil, vinegar, salt, and pepper. Gently fold in the smoked trout. Taste for seasoning and add more salt and pepper, if you like. Serve 4. –Jill Santopietro for The Boston Globe.