Pesto Potato Salad with Quail Eggs

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Pesto Potato Salad with Quail Eggs
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 52 min.
Ready in
Calories:
363
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories363 kcal(17 %)
Protein12.2 g(12 %)
Fat23.3 g(20 %)
Carbohydrates26 g(17 %)

Ingredients

for
4
For the salad
4
large Potatoes (Waxy, about 800-1000 grams)
16
For the pesto
4 sprigs
6 tablespoons
for sprinkling Vinegar
2 teaspoons
In addition
50 grams
2 tablespoons

Preparation steps

1.

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.

2.

Cook quail eggs for 4 minutes in boiling water, rinse in cold water and peel.  

3.

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.

4.

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.