Potato Salad with Quails' Eggs, Capers and Anchovies

Boiled waxy potatoes and quails' eggs tossed in a homemade anchovy and caper mayonnaise with fresh garden herbs.

Side Dish Herbs Potato Salad Mayonnaise Quails Eggs

Estimated Nutrition

Calories

620.8

kcal / serving

3724.8 kcal total

Carbs

23.7g

per serving

142.1 g total

Fat

54.8g

per serving

328.5 g total

Protein

12.2g

per serving

73.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

1.5

tsp

Dijon Mustard

Heaped

Dairy

piece

Egg Yolk

Medium, free-range

Fruits

piece

Lemon

Juice only

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

sprig

Tarragon

Leaves only, chopped

handful

Chive

Chopped

handful

Parsley

Leaves only, chopped

OilsFats

Olive Oil

250

Sunflower Oil

Other

piece

Quails' Egg

Seafood

piece

Anchovy Fillet

Salted, in oil, drained and chopped

Vegetables

tbsp

Caper

Baby, drained and rinsed

750

Potato

Small waxy variety like Charlotte, well scrubbed

0.5

piece

Red Onion

Small, peeled and finely chopped

Method

Toss the salad with the mayonnaise, season to taste, and serve immediately.

Portion egg yolks, mustard, salt, pepper, and lemon juice into a food processor and blend.

Gradually drizzle in both oils with the motor running until thick and emulsified.

Stir in chopped anchovies and baby capers by hand then set the mayonnaise aside.

Boil potatoes in salted water for 20 minutes until tender then drain and cool under cold water.

Boil quails' eggs for two minutes then drain and refresh under cold water.

Slice potatoes and halved peeled eggs into a bowl with onion and herbs.