Spud sunday: smoky and the salad

Name: Spud sunday: smoky and the salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: En
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

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Starter

Very Easy

45 min

Preparation

Preparation20 min

Cook time25 min

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.