Chef Kyle's Potato Salad with Pickled Quail Eggs | Spring Creek Quail Farms

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 and pepper