This one’s a little more grown-up than my childhood market spud – a warm baby potato salad with herbs, smoked trout and a horseradish crème fraîche dressing, and finished with trout roe that ...

Put the potatoes into a saucepan of cold, well-salted water, and bring to a gentle simmer. Cook until just done (until a knife point penetrates easily; do not allow the potatoes to become mushy ...

then gently toss in the roasted veggies and chives (the potatoes will absorb the dressing and become incredibly flavorful if you make the salad ahead of time; if you make it ahead, keep it in the ...