July 10, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.




750g/1½lb small waxy new potatoes, cut in half

Pack of quails eggs (usually 12)

Handful chopped fresh chives and fresh basil

Lots of pepper and salt

Mayo (I used Hellmans Light)

Tin anchovies, drained and finely chopped

2 tspn capers

Transfer the mayonnaise to a large bowl and add the anchovy fillets and capers. Season, then stir well to combine.

Boil the quails eggs in a small saucepan for 2 mins, then drain and refresh in cold water. Roll each egg on a cutting board to crack the shell, which makes it easier to peel them.

Bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then once tender (usually 15 mins) drain and add them to the mayo in the large bowl, folding gently to coat them in the dressing. Finally cut the quails eggs, cut in half and the chives. Season with salt and freshly ground black pepper.


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