All Simple Vegetable Recipes

Quails' Eggs And Potato Salad



Serves 4

Combining named varieties of potato with other fashionable ingredients has become a common feature on fashionable restaurant menus or cook books written by chefs.

  • 1 lb (450 g) Pink Fir Apple or other waxy-variety potatoes, boiled in their skins

  • 1/4 pt (150 ml) vinaigrette

  • 24 quails' eggs

  • 8 oz (225 g) French stick beans, cooked briefly so still crunchy

  • 2 tins anchovies, rinsed under running water

  • pepper

  • fresh chervil to garnish

  1. Peel the potatoes while still warm and slice into a warmed salad bowl; pour over the vinaigrette while you cook the quails' eggs. It is preferable to have soil quails' eggs for this recipe but peeling 24 soft eggs is a labour of love.

  2. For soft eggs: place in cold, salted water and bring to the boil. Boil for 1 minute, drain and tap each egg immediately to crack the skin and break the strong membrane. Leave in cold water while you begin peeling.

  3. For hard eggs, cook for 2-3 minutes. Dry carefully and combine with the potatoes.

  4. Snap the beans in half, cut or tear the anchovy fillets into pieces and mix everything in the salad bowl. Season with plenty of pepper and garnish with chervil.

More about Potatoes Recipes

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