Potato and Quail Egg Salad with Basil Dressing Recipe

Potato and Quail Egg Salad with Basil Dressing

For a Perfect Bite-sized Pair

A fantastic dish to highlight the perfect bite-sized small fingerling potatoes and quail eggs, there is something so pleasing about the perfectly proportioned pair. With a bright gorgeous green herbal dressing, the creamy yolks, the sweetness of the potatoes, and the tossing of fresh herbs, this salad has it all.

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Ingredients

baby fingerling potatoes | scrubbed

quail eggs | room temperature

red onion | finely chopped

a mix of fresh herbs | basil, mint, tarragon, parsley, chives

basil dressing | click here to see the recipe

salt and pepper | to taste

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Instructions

Step 1

Roast the potatoes until tender, 15-20 minutes, depending on size. Transfer them to a plate and let cool.

Step 2

Meanwhile, steam the eggs until whites are set and yolks are still slightly soft, 5 minutes. Remove the eggs from the steamer, transfer them to a bowl of ice water, and chill until cold. Drain and peel the eggs and set them aside.

Step 3

Chop the onion and fresh herbs.

Step 4

Build the salad. Place the roasted potatoes and peeled quail eggs into your serving bowl and toss with the onions and fresh herbs. Spoon the basil dressing over the top. Taste. Adjust seasonings. Serve. Enjoy.