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Potato salad with quails' eggs, capers and anchovies
Fruit and vegetables
1 small
lemon
, juice only
750g/1½lb small waxy potatoes, such as Charlotte or
Pink Fir Apple
, well scrubbed
½ small
red onion
, peeled, finely chopped
3 sprigs fresh
tarragon
, leaves only, chopped
small handful chopped fresh
chives
handful chopped fresh
parsley
leaves
Tins, packets and jars
1½ heaped tsp
Dijon mustard
5 salted anchovy fillets in oil, drained, chopped (optional)
2 tbsp baby
capers
, drained and rinsed
Cooking ingredients
salt and freshly ground
black pepper
50ml/2fl oz
olive oil
250ml/9fl oz
sunflower oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 medium free-range
egg yolks
Meat, fish and poultry
18
quails
' eggs
Back to recipe
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