Pesto Potato Salad with Quail Eggs

Ingredients

• 1000 g large potatoes (starchy; 4 large potatoes)
• Salt
• 16 quail eggs
• parsley
• chervil
• Basil
• 4 sprigs tarragon
• 6 tbsp Olive oil
• A few dashes vinegar
• 2 tsp Dijon mustard
• Salt
• Pepper
• 50 g arugula
• 2 tbsp capers

Instructions

1. 1.

   Peel and wash the potatoes. Using a melon baller, cut balls from each potato. Boil in salted water for 7-8 minutes. Drain (reserve some cooking water for the pesto) and let cool.

2. 2.

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

3. 3.

   For the pesto, rinse herbs, shake dry, and roughly chop. Blend with olive oil, vinegar, mustard, and a splash of reserved potato water if needed. Season with salt and pepper. Toss the cooled potatoes with the pesto.

4. 4.

   Rinse arugula, pat dry, and arrange on a plate. Mix potatoes with capers and place in the center. Halve quail eggs and use them to garnish the salad.