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
Scale
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
