Potato salad with quail eggs and herbs in sour cream

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 9
Servings 8
Time 25

Ingredients

  • 1.20
    kg
    baby potatoes
  • 375
    ml
    sour cream
  • 2
    red onions, sliced
  • 20
    pickled quail eggs, halved
  • 80
    ml
    chives, finely chopped
  • 1
    handful
    fresh basil leaves, coarsely torn
  • 10
    ml
    fresh marjoram or oregano, chopped
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 16
    black calamata olives, pitted and halved
 

Method

20
 
1. Cook the baby potatoes in boiling salted water, drain and set aside to cool. Halve the potatoes and mix them with half the sour cream.

2. Add the red onion, quail eggs, chives, basil and marjoram or oregano and season with salt and freshly ground black pepper.

3. Add the olives and transfer the salad to a serving dish. Drizzle the remaining sour cream on top and serve.

 

Read more on: starch
 

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