You are here  Potato Salad With Quail'S Eggs Capers & Anchovies
foodlover's picture   Waxy potatoes 10 Ounce (750 Gram)   Quails
eggs 12   Red onion 1⁄2 Small   Tarragon 3   Chives 1 Tablespoon
  Parsley leaves 4   Ground black pepper To Taste, flaked   Egg
yolks 3 Medium   Dijon mustard 1⁄2 Teaspoon   Lemon juice 1
Tablespoon   Olive oil 2 Fluid Ounce (50 Milliliter)   Sunflower
oil 9 Fluid Ounce (250 Milliliter)   Anchovy fillets 5 , drained
  Capers 2 Tablespoon, drained  1. Put the potatoes in a large
pan and cover with cold water. Bring to the boil over a high
heat, then reduce the heat and simmer for 15-20 minutes or until
tender. Drain in a colander under cold running water. Add the
quails' eggs to another small pan of cold water, bring to the
boil and cook for 2 minutes. Drain in a sieve under running
water until cold. 2. For the mayonnaise, put the egg yolks,
mustard, salt, pepper and lemon juice in a food processor. Turn
on the blades and slowly, in a thin, thin stream, pour in the
oils. If you fin