Publications
Prep Time: 25
Servings: 8
Cooking Time: 20
Ingredients
- 1.20kg - baby potatoes
- 375.00ml - sour cream
- 2.00 - red onions, sliced
- 20.00 - pickled quail eggs, halved
- 80.00ml - chives, finely chopped
- 1.00handful - fresh basil leaves, coarsely torn
- 10.00ml - fresh marjoram or oregano, chopped
- 5.00ml - salt and freshly ground black pepper, to taste
- 16.00 - black calamata olives, pitted and halved
Method
Starch
1. Cook the baby potatoes in boiling salted
water, drain and set aside to cool. Halve
the potatoes and mix them with half the
sour cream.
2. Add the red onion, quail eggs, chives, basil and marjoram or oregano and season with salt and freshly ground black pepper.
3. Add the olives and transfer the salad to a serving dish. Drizzle the remaining sour cream on top and serve.
