<p>This is our favourite potato salad and you just have to try it. It's so creamy, rich in flavour. mmm, mouthwatering. A great addition to picnic, lunch or barbecue. In our family potato salad was present a lot of times during summer time, but we never really ate it with fish, but once we tried it, we can not go back anymore. We usually use whatever fish we have in the fridge, usually smoked salmon, but you can try it with whatever you want. Delicious. </p>
Gently boil the whole potatoes with skin in salted water until tender. To make the dressing, whisk together mustard, crème fraîche, olive oil, lemon juice, pepper and salt in a bowl, until you get a silky emulsion.
Drain the cooked potatoes well and slice in half. In a large bowl, dress the potatoes with crème fraîche emulsion. Add a handful of chopped olives and sun dried tomatoes, capers, most of the dill / fennel, sliced red onion and toss everything together well.
Flake the smoked trout or salmon over the top. Sprinkle with thinly sliced red chili pepper and the rest of the fresh dill / fennel. Drizzle with a bit of olive oil and grate some lemon zest on the top for an extra kick of juiciness.