Spud Sunday: Smoky And The Salad

6 servings
20 min
25 min
Very Easy




  • 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.


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