Potato Salad with Anchovy & Quail’s Eggs Recipe
Introduction
This potato salad with anchovy and quail’s eggs offers a delightful twist on a classic dish. Combining tender new potatoes, crisp green beans, and rich anchovy flavor, it’s a perfect light meal or side that’s both fresh and satisfying.
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 of ½ lemon
Instructions
- Step 1: Bring a medium pan of water to a simmer. Carefully lower the quail’s eggs into the water and cook for 2 minutes. Use a slotted spoon to lift the eggs out and transfer them to a bowl of cold water to stop the cooking.
- Step 2: Add the green beans to the same pan and simmer for 4 minutes until tender. Remove the beans with a slotted spoon and plunge them into the cold water with the eggs to cool quickly.
- Step 3: Put the new potatoes into the pan and boil for 10 to 15 minutes until tender when pierced with a fork. Drain the potatoes in a colander and leave them to cool.
- Step 4: Once cooled, peel the quail’s eggs and cut them in half. Toss the cooled potatoes and green beans with the finely chopped anchovy, parsley, chives, and lemon juice.
- Step 5: Arrange the halved quail’s eggs on top of the salad and serve immediately.
Tips & Variations
- Use waxy potatoes to help the salad hold its shape and texture better.
- For extra zing, add a teaspoon of Dijon mustard to the dressing.
- If you prefer a milder anchovy flavor, rinse the anchovy briefly before chopping.
- Swap fresh herbs for dill or tarragon to change the flavor profile.
Storage
Store the salad covered in the refrigerator for up to 2 days. The potatoes may absorb the lemon juice and anchovy flavor over time, making the salad even tastier. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken eggs instead of quail’s eggs?
Yes, you can substitute chicken eggs. Boil them for about 6-7 minutes for a similar soft-cooked texture and adjust the cooking times accordingly.
Is it necessary to plunge the beans and eggs into cold water?
Yes, plunging into cold water stops the cooking process immediately, preserving the bright color and crisp texture of the green beans and preventing the eggs from overcooking.
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Potato Salad with Anchovy & Quail’s Eggs Recipe
- Total Time: 30 mins
- Yield: 2 servings 1x
Description
A light and flavorful potato salad featuring tender new potatoes and green beans, enhanced with savory anchovy, fresh herbs, zesty lemon juice, and topped with delicate quail’s eggs. This salad balances textures and tastes, making it a perfect side dish or a sophisticated snack.
Ingredients
Eggs and Vegetables
- 4 quail’s eggs
- 100g green beans
- 100g new potatoes, halved or quartered if very large
Seasoning and Garnish
- 1 anchovy, finely chopped
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Juice of ½ lemon
Instructions
- Cook Quail’s Eggs: Bring a medium pan of water to a gentle simmer. Carefully lower the quail’s eggs into the water using a slotted spoon and cook for exactly 2 minutes for soft but cooked yolks. Remove eggs and transfer immediately to a bowl of cold water to stop cooking and make peeling easier.
- Blanch Green Beans: Using the same pan of simmering water, add green beans and cook for 4 minutes until they become tender yet retain a slight crunch. Remove with a slotted spoon and place into the cold water bowl to preserve their bright green color and texture.
- Boil Potatoes: Next, add the new potatoes to the pan and bring to a boil. Cook for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain in a colander and allow them to cool to room temperature.
- Prepare Eggs and Mix Salad: Once the quail’s eggs are cool, peel them gently and cut each egg in half. In a large bowl, combine the cooled potatoes and green beans. Toss these with the finely chopped anchovy, parsley, chives, and freshly squeezed lemon juice to evenly coat the salad with flavor.
- Serve: Arrange the halved quail’s eggs on top of the tossed salad as a final garnish and serve immediately or chilled as preferred.
Notes
- Quail’s eggs cook quickly; be careful to not overcook to maintain a soft, creamy texture.
- Chilling vegetables in cold water after cooking helps maintain vibrant color and texture.
- Adjust lemon juice to taste for brightness and acidity.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Anchovies add a subtle umami flavor; omit if you prefer a milder taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Stovetop
- Cuisine: European
Keywords: potato salad, quail eggs, anchovy salad, green beans, new potatoes, herb salad, lemon dressing
