Every year growing up, we’d head to the Burrawang Easter Market, a highlight of the NSW Southern Highlands. The main street would close, stalls lined with fairy floss, bacon and egg rolls, locally made fudge and jams, hand-knitted treasures—and most importantly, the spud cart. Sadly, the spud cart is no more (I went yesterday with the kids and the food offering has really dwindled). So it only feels right that this year’s Easter recipes begin with potatoes. This salad’s a little more grown-up than my childhood market spud: warm baby potatoes, fresh herbs, smoked trout, a horseradish crème fraîche dressing, and trout roe that pops in your mouth.