Potato Salad with Smoked Salmon, Horseradish, Dill and Caper Berries

1.5kg washed small potatoes cut in half
4 tbsp Whole Egg Mayonaise
1 tsp Dijion Mustard
2-3 tsp Strong Horseradish
6 Eggs soft/med Boilled
150g Smoked Salmon shredded
Juice from 1/2 lemon
12 Caper Berries
2-3 Heaped tbsp of Chopped Dill
4 Spring Onions chopped finely
Cracked black pepper to season

1.  Boil eggs and potatoes until cooked.

2.  In a bowl combine the potatoes, mayonaise, mustard, horseradish, lemon juice, salmon, caper berries, dill, pepper and spring onions.

3.  Peel and cut the eggs in half and stir through gently.

4.  Serve.

This entry was posted on Tuesday, February 9th, 2010 at 11:12 am and is filed under Recipes and tagged with caper berries, dill, hobart, horseraddish, horseradish, potato salad, sam shelley, samuel shelley, smoked salmon, tasmania. You can follow any responses to this entry through the RSS 2.0 feed.