BBC Food - Recipes - Potato salad with quails' eggs, capers and anchovies
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 6 Recommended by 3 people For the mayonnaise, blend the egg yolks, Dijon
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Ingredients
- 3 medium free-range egg yolks
- 1½ heaped tsp Dijon mustard
- salt
- freshly ground black pepper
- 1 small lemon , juice only
- 50ml/2fl oz olive oil
- 250ml/9fl oz sunflower oil
- 5 salted anchovy fillets in oil, drained, chopped (optional)
- 2 tbsp baby capers , drained and rinsed
- 750g/1½lb small waxy potatoes, such as Charlotte or Pink Fir Apple , well scrubbed
- 18 quails ' eggs
- ½ small red onion , peeled, finely chopped
- 3 sprigs fresh tarragon , leaves only, chopped
- small handful chopped fresh chives
- handful chopped fresh parsley leaves
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