Warm Salad of Potatoes, Quails’ Eggs and Roasted Peppers

Name: Warm Salad of Potatoes, Quails’ Eggs and Roasted Peppers
Ingredients: 1½ lb (700 g) very small new potatoes; 1 teaspoon sugar; 4 tablespoons chopped herbs – parsley, chives etc.; 2 red peppers; 8 tablespoons olive oil; A few capers; 3 tablespoons wine vinegar; Sea salt and freshly ground black pepper; 1 small tin anchovies, drained and cut in tiny strips; 12 quails’ eggs

Preparation info

Difficulty
Medium

Appears in

The Potato Year

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.

Ingredients

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

Fish course
Pescatarian
April
Spicy

Method

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