Walleye Herbed Potato Salad

Fresh basil, chopped tomatoes and green beans are mixed with red potatoes and flaked walleye in this main dish twist on potato salad. Serve it over a pile of mixed greens and garnish with quartered hard-cooked eggs.

SALAD

1 lb. small red potatoes, unpeeled, quartered (cut into 1-inch wedges if large) (3 cups)
4 oz. green beans (2/3 cup)
1 cup chopped tomatoes
1/2 cup chopped fresh basil
1/4 cup thinly sliced green onions
2 cups mixed greens
2 hard-cooked eggs, quartered*

DRESSING

2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
3 medium garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

WALLEYE

2 (6- to 8-oz.) walleye fillets**
1 1/2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper

1. Place potatoes in large saucepan; add enough hot water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium to medium-low; cook 4 to 5 minutes or until potatoes are just beginning to soften. Add beans; cook an additional 7 to 8 minutes or until potatoes and beans are tender. Drain; place in large bowl.

2. Meanwhile, whisk all dressing ingredients in small bowl. Toss potatoes and beans with tomatoes, basil, green onions and dressing. Refrigerate, uncovered, 30 to 45 minutes or until room temperature.

3. Heat broiler. Line small rimmed baking sheet with foil; coat with cooking spray. Arrange walleye on baking sheet. Brush with 1 1/2 teaspoons oil; sprinkle with 1/8 teaspoon each salt and pepper. Broil walleye 6 to 8 minutes or until fish just begins to flake, turning once. Flake walleye into large pieces; add to salad. (Salad can be prepared to this point 8 hours ahead; cover and refrigerate.)

4. Arrange greens on platter; top with potato salad. Garnish with eggs.

4 (1 1/2-cup) servings

TIPS *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
**If walleye is unavailable, substitute cod, halibut, rockfish, striped bass, sea bass or flounder fillets.

PER SERVING: 280 calories, 9 g total fat (2 g saturated fat), 23 g protein, 26.5 g carbohydrate, 165 mg cholesterol, 340 mg sodium, 5 g fiber


Cooking Club Top Stories