Summer Potato Salad with Quails Eggs
Quail eggs are not something I cook with often but I saw them at a store and bought them this time. They were sitting in the fridge for a couple of days before I got to them. The shells are so gorgeous, like work of art. I was considering poaching but ended up hard boiling them and adding to the potato salad I was making that day (we have had a few potato salads these last couple of weeks. The new potatoes are so beautiful and it’s such an easy dish to make). I chopped some of the eggs right into the salad and left a few halves for garnish. I found them very flavourful. Once cooked, the shells practically peel off and are much softer than the regular egg shells we are used to.
8 new potatoes
1 yellow zucchini
1 green zucchini
1 cup freshly shelled peas
2 green onions
1 pickled cucumber, chopped
1/3 cup flat leaf parsley, chopped
1 dozen quail eggs
1/2-1 cup store bought mayonnaise (or homemade)
Salt and pepper
Steam the potatoes in a steamer basket until a knife can be easily inserted and they are cooked through. Let cool, then refrigerate for 30 minutes or overnight before proceeding.
Place the quail eggs in a pot and cover with water. Bring to a boil, reduce heat to a slow boil and let boil 3 minutes. Turn heat off, cover the pot with a lid and let sit another 5 minutes. Rinse under cold water and peel the eggs. Refrigerate until needed.
When ready to proceed peel the potatoes then cut into chunks and place in a bowl.
Cut the zucchini into halves or quarters lengthwise (depending on their size) and then slice into chunk equal in size to the potatoes, and add to the potatoes.
Chop the green onion, both white and green parts and add to the potatoes.
Add the shelled peas and the pickled cucumber and mix gently to combine all the ingredients.
Add the mayonnaise and mix gently. You may not need all of the mayo so start with 1/2 cup and add as you need.
Chop half of the quail eggs and add to the potatoes together with the chopped parsley and very gently mix to distribute.
Cut remaining eggs in half and scatter over the top to garnish the salad
Serve in a large bowl for buffet style or in individual bowls.