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Jersey Royal potato salad with asparagus & quail’s eggs
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Serves: 6 as a light lunch or side dish
750g Waitrose Jersey Royal Potatoes
2 x 100g packs asparagus tips
100g soured cream
2 cloves garlic, crushed
4 salad onions, finely chopped
2 sticks celery, finely chopped
2 tbsp nigella seeds
1 pack Clarence Court 12 Ready To Eat Quail’s Eggs, halved
1. Boil the potatoes according to the pack instructions. Remove with a slotted spoon. Cut into halves or quarters roughly the same size. Set aside.
2. Bring the water back to the boil. Blanch the asparagus in the boiling water for 30 seconds. Remove with a slotted spoon, refresh under cold water and cut in half lengthways.
3. Whisk together the mayonnaise, soured cream and garlic. Season. Mix in the warm potatoes until evenly coated. Add two-thirds of the salad onions, celery, nigella seeds and asparagus, and mix again.
4. Scatter over the remaining salad onions, celery, nigella seeds, asparagus and the quail’s eggs, and serve at room temperature.
Typical values per serving:
This recipe was first published in May 2018.