MINNEAPOLIS -- The farmers markets are rocking right now. After a long, cold spring, all the great local produce is coming in strong. Just in time for the 4th of July fresh strawberries.

Food writer, blogger and wilderness explorer Beth Dooley joined us today to share a favorite recipe from her recent cookbook.

Meet Beth in person:

July 10th 4:00 – 7:00 pm Beth Dooley, author of Minnesota's Bounty: The Farmers Market Cookbook, will be signing books at the NEW Lakewind's Co-op in Richfield - http://www.lakewinds.com/locations/richfield/


with Horseradish Vinaigrette

Serves 6 (easily doubled for a crowd)

3 pounds small boiling potatoes

2 tablespoons apple cider vinegar

1/2 cup good quality mayonnaise

1/3 cup whole milk Greek yogurt

3 tablespoons bottled white horseradish

1 teaspoon sugar

1/3 cup chopped chives

Salt and freshly ground black pepper to taste

1/4 pound smoked trout, boned and shredded

Cook the potatoes in a large pot of boiling water to cover. Drain, cut into quarters and turn into a large bowl. Toss with the apple cider vinegar while still hot.

In a small bowl, whisk together the mayonnaise, yogurt, horseradish, and sugar. Turn this into the bowl with the potatoes and toss to coat. Toss in the chives and season with salt and pepper to taste. Toss in the trout or arrange on top of the salad.

Serve immediately.