Potato salad with anchovy & quail’s eggs

Potato salad with anchovy & quail’s eggs

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(4 ratings)

Prep: 10 mins Cook: 20 mins


Serves 1
This healthy, satisfying salad makes a tasty packed lunch or light supper with green beans, parsley, chives and lemon

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal174
  • fat5g
  • saturates2g
  • carbs20g
  • sugars4g
  • fibre5g
  • protein9g
  • salt0.5g
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  • 4 quail's eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g green beans
  • 100g new potatoes, halved or quartered if very large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 anchovy, finely chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chopped chives
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Bring a medium pan of water to a simmer. Lower the quail’s eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.

  2. Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail’s eggs to serve.

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