Potato Salad with Quail’s Eggs, Capers and Anchovies

Name: Potato Salad with Quail’s Eggs, Capers and Anchovies
Yield: Serves 6
Ingredients: 2 tablespoons baby capers, drained; 750 g new-season small waxy potatoes, such as Charlotte, Jersey or Pink Fir Apple, wells crubbed; 5 salted anchovy fillets in oil, drained (optional); 250 ml sun flower oil; 50 ml olive oil; juice of 1 small lemon; a couple of twists of ground black pepper; 1 teaspoon flaked sea salt; 1½ heaped teaspoons Dijon mustard; 3 medium free-range egg yolks; flaked sea salt and ground black pepper; a handful of young flat leaf parsley leaves; 3 sprigs of fresh tarragon; a small handful of fresh chives; ½ small red onion; 18 quail’s eggs

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

I get excited at the mere sight of a glossy handsome potato salad and start fingering the buffet. There is just no excuse for a bad one (cubes of overboiled baking potato in sour mayonnaise) - which is worryingly easy to find next to wrinkly vinegared-beetroot in sandwich shops. Eek! Any small waxy potatoes, my favourite variety being the Pink Fir Apple, are the only entrants for this recipe. The others can go boil their heads.