Royal potato salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

Jersey Royals are at their peak in spring and early summer, which is just as well since they make a stunning picnic salad. This one is a poshed-up version of the ordinary spud salad and it’s just as satisfying.


  • 15 quail’s eggs
  • 150 g petit pois peas (frozen)
  • 800 g


Place the quail’s eggs in a saucepan, cover with cold water and bring to the boil. Simmer for between 30 seconds (semi-soft) and 2 minutes (hard-boiled), depending on how you like them cooked. Refresh in cold water, then peel.

Blanch the peas in boiling water for 30 seconds, then drain and refresh. Set aside.

In a separate pan of boiling water, cook the potatoes for 15–20 minute