Chef Kyle's Potato Salad with Pickled Quail Eggs | Spring Creek Quail Farms
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Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Refrigerator
- Serving bowl
Ingredients
- 3 cups mini potatoes, blanched
- 2 cups asparagus, roughly chopped
- 1 ½ cups Spring Creek Pickled quail eggs, halved
- 1 cup red onion, thinly sliced
- ¼ cup pickle brine (from jar)
- Juice from ½ a lemon
- ⅓ cup extra virgin olive oil
- 1 tbsp honey
- 1 tsp garlic powder
- ⅓ cup chives, sliced
- ⅓ cup parsley, finely chopped
- Salt
- pepper
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