- Serves4
- CourseSide
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluscooling
Ingredients
- 500g Waitrose Miniature Potatoes
- 100g radishes
- 2 tbsp caster sugar
- 2 tbsp white wine vinegar
- 4 tbsp honey & mustard dressing
- 4 tbsp creme fraiche
- 10 cocktail gherkins, drained and sliced
- ½ x 20g pack dill, leaves roughly chopped
- 12 Clarence Court Ready to Eat Quail Eggs
- 1 tbsp Cooks’ Ingredients Nonpareille Capers, drained
Method
Cook the potatoes in boiling, salted water for about 15 minutes until tender, then drain and set aside to cool.
Trim and slice the radishes as thinly as possible – this is easiest using the slicer attachment of a food processor or mandoline. Combine the sugar and vinegar in a bowl, add the radishes, stir well, then leave to rest.
Combine the dressing, crème fraÎche, gherkins, half the dill and a little seasoning in a large bowl. Halve or quarter the potatoes, depending on size, and add to the bowl.
Tip the salad out onto a large plate. Halve the eggs and arrange on top. Using a slotted spoon, scatter over the radishes and capers, then sprinkle with the remaining dill and serve.
Cook’s tip
Use 3-4 regular eggs, hardboiled and chopped, instead of quail eggs if you prefer.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,239kJ/ 297kcals |
---|---|
Fat | 16.1g |
Saturated Fat | 5.4g |
Carbohydrates | 29.1g |
Sugars | 12.3g |
Fibre | 3g |
Protein | 7.3g |
Salt | 0.8g |