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Potato salad with anchovy & quail’s eggs

Potato salad with anchovy & quail’s eggs

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal174
low infat5g
saturates2g
carbs20g
sugars4g
fibre5g
protein9g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

Rating: 5 out of 5.5 ratings

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