1、Potato salad with anchovy & quail’s eggs

This healthy, satisfying salad makes a tasty packed lunch or light supper with green beans, parsley, chives and lemon

Potato salad with anchovy & quail’s eggs recipe

Ingredients

Method

Lower the quail’s eggs into the water and cook for 2 mins. Lift out the eggs with a slotted spoon and put into a bowl of cold water. Add the beans to the pan, simmer for 4 mins until tender, then remove from the pan with a slotted spoon and plunge into the bowl of cold water.
  • Put the potatoes in the pan and boil for 10-15 mins until tender. Drain the potatoes in a colander and leave them to cool. While the potatoes are cooling, peel the eggs and cut them in half. Toss the potatoes and beans with the chopped anchovy, herbs and lemon juice. Top with the quail’s eggs to serve.

  • https://www.truecookbook.com/recipe/potato-salad-with-anchovy-quail-s-eggs-9272/

    2、Watercress & potato salad with anchovy dressing

    This peppery collection of summer garden ingredients is all you’ll need to serve alongside chargrilled meat or fish
    Watercress & potato salad with anchovy dressing recipe

    Ingredients

    Method

    1. Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
    2. To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
    3. When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.

    3、Potato frittata with pesto & goat’s cheese

    A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves
    Potato frittata with pesto & goat’s cheese recipe

    Ingredients

    Method

    1. Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
    2. Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
    3. Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.

    4、Potato salad with bacon & mustard

    Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
    Potato salad with bacon & mustard recipe

    Ingredients

    Method

    1. For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
    2. Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.

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