Potato & Egg Salad, Irish

Prep Time
Cook Time
Ready In

"Im putting in smoked salmon slices that you can roll the salad in if you wish this was an amazing potato salad a meal in its self with the salmon"

Original is 6 servings


  • Serving Size: 1 (465.8 g)
  • Calories 451.7
  • Total Fat - 17.6 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 162.6 mg
  • Sodium - 2246.5 mg
  • Total Carbohydrate - 60.2 g
  • Dietary Fiber - 9.1 g
  • Sugars - 7.6 g
  • Protein - 18.2 g
  • Calcium - 180.5 mg
  • Iron - 4 mg
  • Vitamin C - 50.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Scrub the potatoes, then halve or quarter any larger potatoes so that you have roughly even-sized pieces. Cover with water, bring to a boil in a saucepan Add about 2 tsp salt, the pieces of crushed garlic and the potatoes.

Step 2

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 Drain well, return them to the saucepan and allow them to cool, covered by a tea-towel.

Step 3

Once cool enough to handle, peel the potatoes or not as you prefer, and chop into approx. 0.5cm chunks.

Step 4

In a large bowl, mash together the hard-boiled eggs, mayonnaise, mustard, lemon juice, horseradish and capers.

Step 5

Stir in the chopped potato, spring onions,chives, celery and dill. Add salt and black pepper to taste


Step 6

Scoop around 2 heaped tblsp of potato salad onto the centre of each slice of smoked salmon and form into a roll.

Step 7

Garnished with chopped dill and serve with a lemon wedge.


No special items needed.

2 Reviews


We made these for my nieces baby shower and they were so pretty on the food table. They blended right in with our pink theme! Instead of using smoked salmon I chose thinly sliced ham, and it was a great substitute. I opted out of using the horseradish and capers, and used yellow mustard. Tasted delicious and was enjoyed by all!


review by:
(19 May 2021)


You are right, this is a meal in itself with the salmon, and a filling one at that. I tried to scale the servings, but ended up with double what we could eat for the potato salad (which is not a bad thing). It was a lovely combination and the capers lend something special to the potato salad (I used sliced caper berries). Made for Think Pink on FF&F.


review by:
(10 Oct 2016)

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