Potato Salad with Quail'S Eggs Capers & Anchovies
|Waxy potatoes||10 Ounce (750 Gram)|
|Red onion||1⁄2 Small|
|Ground black pepper||To Taste, flaked|
|Egg yolks||3 Medium|
|Dijon mustard||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Olive oil||2 Fluid Ounce (50 Milliliter)|
|Sunflower oil||9 Fluid Ounce (250 Milliliter)|
|Anchovy fillets||5 , drained|
|Capers||2 Tablespoon, drained|
1. Put the potatoes in a large pan and cover with cold water. Bring to the boil over a high heat, then reduce the heat and simmer for 15-20 minutes or until tender. Drain in a colander under cold running water. Add the quails' eggs to another small pan of cold water, bring to the boil and cook for 2 minutes. Drain in a sieve under running water until cold.
2. For the mayonnaise, put the egg yolks, mustard, salt, pepper and lemon juice in a food processor. Turn on the blades and slowly, in a thin, thin stream, pour in the oils. If you find it has become too thick, and there is still oil to add, just add a tablespoon or two of warm water before continuing, if for some reason the mayo splits, do not throw it away, but start again with 1 egg yolk before slowly pouring back in the disaster you created before. Scrape the mayonnaise into a bowl. Roughly chop the anchovy fillets and stir into the mayonnaise with the baby capers.
3. Slice the potatoes and tip into a serving bowl, if you have one. Peel the quails' eggs, cut in half and add to the potatoes. Very finely chop the red onion and scatter over. Strip the whole tarragon leaves from the stems, chop them and the other herbs. Add to the salad.
4. Spoon the mayonnaise on top of the salad and turn with two large spoons until all is mixed and evenly coated. Season with a little extra salt and a good grind of black pepper. Proudly plonk on the table.