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.
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