New Potato, Salmon & Quail Egg Salad

New Potato, Salmon & Quail Egg Salad

A light and fresh tasting starter
Course Appetizer
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author stormgrayson


  • 450 grams Tiny New Potatoes Jersey Royals are best
  • 125 grams Fresh Asparagus
  • 1 Bunch Spring Onions
  • 225 grams Smoked Salmon Sliced in thin strips
  • 6 Soft Boiled Quails Eggs Shelled
  • 1 tbsp Chopped Fresh Parsley
  • 1 tbsp Snipped Fresh Chives

The Dressing

  • 120 ml Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Caster Sugar or Runny Honey


  • Scrub the potatoes and boil until tender, drain and set aside. (Halve the potatoes if large.) Mix the dressing ingredients, season and pour 3/4's over the potatoes and leave to cool. Prepare the Asparagus by gently simmering in lightly salted water, drain. Halve the eggs and chop the spring onions.
    Assemble all the ingredient's on an oval serving dish, pour over the remaining dressing and serve.