The BBC Good Food logo
Potato salad with anchovy & quail’s eggs

Potato salad with anchovy & quail’s eggs

By
A star rating of 4.8 out of 5.5 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • 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
Advertisement

Ingredients

  • 4 quail's eggs
  • 100g green beans
  • 100g new potatoes , halved or quartered if very large
  • 1 anchovy , finely chopped
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • juice 0.5 lemon

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content