Spud sunday: smoky and the salad

6 servings
20 min
25 min
Very Easy


Number of serving: 6
800 g new potatoes

2 cloves garlic, lightly crushed

2 tsp salt, for boiling the potatoes

4 eggs, hard-boiled

120 g cream cheese, softened

2 tsp dijon mustard

3 tblsp lemon juice

30 drops tabasco

4 tblsp capers

8 spring onions, white and green parts finely sliced

100 g celery, finely diced

4 tblsp finely chopped dill

1 tsp coarse salt or to taste

freshly ground black pepper


  • Scrub the potatoes and halve or quarter any larger potatoes so that you have roughly even-sized pieces, then bring about 1.5l of water to the boil in a saucepan, add about 2 tsp salt, the pieces of crushed garlic and the potatoes.
  • Bring the potatoes back to the boil and reduce to a simmer. Simmer gently, covered, for around 15-20 minutes or until just fork-tender, then drain well, return them to the saucepan and allow them to cool, covered by a tea-towel.
  • Once cool enough to handle, peel the potatoes or not as you prefer, and chop into approx. 0.5cm chunks.
  • In a large bowl, mash together the hard-boiled eggs, cream cheese, mustard, lemon juice, tabasco and capers.
  • Stir in the chopped potato, spring onions, celery and dill. Add salt and black pepper to taste and more tabasco if you like.
  • The Variations:
    Could certainly replace some or all of the spring onions with chives or add some horseradish for a bit of extra bite.
  • The Results:
    Salad servings for 4-6 or enough to fill around 25 to 30 slices of smoked salmon as above.


Rate this recipe:

Related recipes


Related articles

The melonThe melon10 dishes from the Basque Country in France that you should really know10 dishes from the Basque Country in France that you should really knowQuintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsDiscover the Culinary Delights of CornwallDiscover the Culinary Delights of Cornwall

Daily Menu

Receive daily menu: