Potato Salad with Anchovies and Quails Eggs
Greek style with parsley, chives, anchovies and lemon.
Ingredients
- 4 quail's eggs
- 400 g green beans
- 400 g new potatoes halved or quartered if very large
- 4 anchovies finely chopped
- 4 tbsp chopped parsley
- 4 tbsp chopped chives
- 2 lemons juiced
Instructions
- Bring a medium pan of water to a simmer. Lower the quail’s eggs into the water and cook for 2½ mins. Lift out the eggs with a slotted spoon and put them 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.
- 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.