zoom Jersey Royal potato salad with asparagus & quail’s eggs
  • Save to your scrapbook
  • Save to your scrapbook

    Jersey Royal potato salad with asparagus & quail’s eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Jersey Royal potato salad with asparagus & quail’s eggs

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 6 as a light lunch or side dish

    Ingredients

    750g Waitrose Jersey Royal Potatoes
    2 x 100g packs asparagus tips
    100g mayonnaise
    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
     

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary