Find your recipes and restaurants here

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


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


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.