Warm Salad of Potatoes, Quails’ Eggs and Roasted Peppers

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

The only problem with this salad is that the ingredients must be warm when they come together and the preparation of the eggs and the peppers must be done at the last minute.


  • lb (700 g) very small new potatoes
  • 1 teaspoon sugar


Clean and steam the potatoes. Meanwhile, prepare the dressing by mixing the sugar with the oil and vinegar and season to taste. Stir in half the herbs.

Put the peppers in a very hot oven (gas mark 8/450°F/230°C) for 5 minutes or so until the skins are charred and loose. Wash briefly under a cold tap rub