Ingredients
- 3 pounds potatoes (new potatoes, or waxy salad potatoes)
- 2 cloves garlic, lightly crushed,optional, i didnt use
- 2 teaspoons salt (for boiling the potatoes)
- 4 large eggs (hard-boiled)
- 1 1/2 cups mayonnaise (more or less to your taste)
- 2 teaspoon Dijon mustard
- 3 tablespoon lemon juice
- 2 teaspoons horseradish, grated
- 4 tablespoons capers
- 8 spring onions, white and green parts finely sliced
- 4 stalks celery, finely diced (2-4 sticks, depending on size)
- 4 tablespoons dill, finely chopped
- 1 teaspoon chives,minced
- 1 teaspoon coarse salt or to taste
- 1/2 teaspoon freshly ground black pepper
- FOR WRAP
- 8 ounces smoked salmon (cut wafer thin ,optional
- 1 lemon, cut in thin wedges
- 1 tablespoon dill, minced
How to Make
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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.
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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.
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Step 3: Once cool enough to handle, peel the potatoes or not as you prefer, and chop into approx. 0.5cm chunks.
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Step 4: In a large bowl, mash together the hard-boiled eggs, mayonnaise, mustard, lemon juice, horseradish and capers.
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Step 5: Stir in the chopped potato, spring onions,chives, celery and dill. Add salt and black pepper to taste
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TO MAKE THE WRAP
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Step 6: Scoop around 2 heaped tblsp of potato salad onto the centre of each slice of smoked salmon and form into a roll.
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Step 7: Garnished with chopped dill and serve with a lemon wedge.
We hope you enjoy this recipe!
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