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
