Pesto Potato Salad with Quail Eggs
- For the pesto
- 4 stalks Tarragon
- 6 tablespoons olive oil
- for sprinkling Vinegar
- 2 teaspoons Dijon mustard
For the salad: Peel and rinse potatoes. Cut out balls with a melon baller. Cook in salted water for 7-8 minutes. Drain (reserve some cooking water) and cool.
Cook quail eggs for 4 minutes in boiling water, rinse in cold water and peel.
For the pesto: Rinse and shake dry herbs, chop coarsely. Combine with olive oil, vinegar and mustard and mash well (add some potato cooking water, if necessary). Season with salt and pepper. Toss potatoes with pesto well.
Rinse arugula and spin dry. Arrange arugula on plates. Combine potatoes with capers and place on top of arugula. Halve quail eggs and garnish salad with them. Serve immediately.