Photography by Darren Bester

Yield: 10, as a side dish 

Ingredients:

x2 700g Bags of Baby Potatoes, boiled, skinned & cut into quarters 

10 – 12 Quail Eggs, hard boiled & seasoned with salt and pepper

Caper Berries, some chopped up and some retaining original appearance  

Red Onions, finely Chopped 

2 Handfuls Chopped Chives

2 tbsp Dijon Wholegrain Mustard 

2 tbsp Dijon Traditional Mustard

2 tbsp Honey 

90ml Lemon Juice 

250ml Olive Oil 

Salt & Black Pepper 

Micro Herbs for Garnishing 

Method: 

In a measuring jug whisk the mustards, honey, lemon juice, olive oil, salt & pepper until well combined and adjust seasoning to taste.  Place the potato quarters, red onions, chives and capers in a large bowl and pour over the dressing, retaining a little for later.  Stir well to combine, taste and season with salt & pepper.  Carefully spoon the salad onto your serving platter.  Arrange the quail eggs on the salad and lightly drizzle with the remaining dressing.  Sprinkle over a few micro herbs for garnish & serve.

Cooks Notes: This salad is lovely served warm or chilled 

Martha Who Potato Salad 6