POTATO SALAD WITH ANCHOVY & QUAIL'S EGGS

Potato salad with anchovy & quail's eggs image

This healthy, satisfying salad makes a tasty packed lunch or light supper with green beans, parsley, chives and lemon

Provided by Good Food team

Time 30m

Number Of Ingredients 7

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 0.5 lemon

Steps:

Bring a medium pan of water to a simmer. Lower the quail's eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put 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.

Nutrition Facts : Calories 174 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium