Warm Salad of Potatoes, Quails’ Eggs and Roasted Peppers

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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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
  • 8 tablespoons olive oil
  • 3 tablespoons wine vinegar
  • Sea salt and freshly ground black pepper
  • 4 tablespoons chopped herbsparsley, chives etc.
  • 2 red peppers
  • 12 quails’ eggs
  • 1 small tin anchovies, drained and cut in tiny strips
  • A few capers


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 rubbing off the skins and removing the seeds. Cut into little strips.

Put the eggs into cold water, bring to the boil and simmer for 30 seconds. Drain and as soon as you can handle them, peel.

When the potatoes are tender, drain and bring together with the peppers and the eggs. Pour over the dressing and move the ingredients around in this. Add the anchovies and the capers, sprinkle with the rest of the herbs and serve.

The first published account of the potato is in Crónica Del Perú by Pedro Cieza de León, printed in Seville in 1553. The plant is described and illustrated by an engraving.

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