Warm Potato & Quail Egg Salad

One step at a time

Let’s make it

1. 1

   Prepare the vegetables

   Scrub the potatoes and halve any larger ones so the pieces are a similar size. Trim the green beans and slice the spring onions.

2. 2

   Cook potatoes and beans

   Put the potatoes in a saucepan, cover with water and bring to a gentle boil. Cook for about 15–20 minutes until a knife slides in easily. Add the green beans for the final 4 minutes, then drain well.

3. 3

   Hard-boil the eggs

   While the potatoes cook, lower the quail eggs into a separate pan of gently boiling water. Simmer for about 4–5 minutes until whites and yolks are firm, then cool in cold water.

4. 4

   Make the dressing

   Whisk the olive oil, lemon juice and Dijon mustard in a large bowl. Add a little salt and black pepper.

5. 5

   Dress while warm

   Tip the drained, still-warm potatoes and beans into the dressing. Add the spring onions and turn gently with a spoon so everything is lightly coated.

6. 6

   Finish the salad

   Peel the cooled eggs, remove any shell fragments and halve lengthways. Place on top of the salad and fold through carefully so they keep their shape. Taste the potatoes for seasoning and serve warm.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.