Spud sunday: smoky and the salad

Ingredients

• 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

Preparation

• 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.

Questions

Photos of members who cooked this recipe

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