AT A GLANCE
"I love potato salad - it's something that comforts and nourishes me," says Marty Boetz. If you have time, marinate the potatoes a day ahead.
|01||Place potatoes in a large saucepan, cover generously with cold salted water, bring to the boil over medium-high heat, reduce heat to medium and gently boil until tender but holding their shape (30-35 minutes). Drain, then, when cool enough to handle, peel and slice into thick rounds. Combine in a bowl with vinegar, season to taste and stir to coat. Refrigerate for flavours to develop (at least an hour, or overnight).|
|02||Cook egg in a saucepan of boiling water (8 minutes for hard-boiled), drain, refresh under cold running water, peel and set aside.|
|03||Add watercress, parsley and oil to potatoes and mix well with your hands until leaves are coated and glossy. Layer the potato mixture, trout and dill pickles on a platter. Top with salmon roe, finely grate egg over, dollop with mayonnaise to taste and serve.|
FRAGRANT WHITE ROUSSANNE. , suggested by MAX ALLEN