Potato & Egg Salad, Irish
Recipe: #23218
March 25, 2016
Categories: Salads, Potato Salad, Salmon, Potatoes, Irish, St Patricks Day, Gluten-Free, Kosher, Non-Dairy, Sugar-Free, more
"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"
Ingredients
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- FOR WRAP
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Nutritional
- 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
TO MAKE THE WRAP
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.
Tips
No special items needed.