Tangy Potato & Green Bean Salad with Creamy, Soft-Boiled Quail Eggs


We definitely eat too much meat for what’s really good for us, so this is a simple veggie alternative to any meal, filled with good stuff and hearty enough that you won’t be craving a steak after.

650g continental salad potatoes

250g green beans

1 jar gherkins, finely sliced

2 tbsp capers

12 quail eggs

1 small bunch chives, finely chopped

1 small bunch parsley, finely chopped

10 tarragon leaves, finely chopped

2tsp Dijon mustard

2 tbsp white wine vinegar

4 tbsp olive oil

Salt & Pepper

Wash the potatoes, place them in cold water with a little salt and bring to the boil. Simmer gently for about 20 minutes or until you can easily put a knife through. Add the green beans 2 minutes before the end of the cooking time. Strain the potatoes and beans but keep the water. Place the quail eggs into the boiling water and cook for 2 minutes for a creamy centre. Rinse under cold water to stop the cooking.

Roughly slice the potatoes and halve the beans. Add the chopped herbs, gherkins and capers. Mix the Dijon mustard, vinegar, olive oil and add to the potato mix. It’s better to do this when the potatoes are still warm so they can really soak up the sweetness and acidity from the dressing and make everything delicious! Peel the eggs, halve them and add them to the salad. Season and enjoy!