Chef Kyle's Potato Salad with Pickled Quail Eggs
Another one from our collab with Kyle Crawford, culinary wizard. This isn’t your grandma’s potato salad. Roasted mini potatoes and asparagus meet sharp red onion, fresh herbs, and Spring Creek Pickled quail eggs. Tossed in a briny, lemony dressing, it’s bright, bold, and best served cold or at room temperature.
Ingredients
- 3 cups mini potatoes, blanched
- 2 cups asparagus, roughly chopped
- 1 ½ cups Spring Creek Pickled quail eggs, halved
- 1 cup red onion, thinly sliced
- ¼ cup pickle brine (from jar)
- Juice from ½ a lemon
- ⅓ cup extra virgin olive oil
- 1 tbsp honey
- 1 tsp garlic powder
- ⅓ cup chives, sliced
- ⅓ cup parsley, finely chopped
- Salt and pepper
Instructions
Preheat your oven to 450°F.
Add potatoes and asparagus to a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 12–15 minutes, or until lightly browned.
Remove the potatoes and asparagus from the oven and set aside to cool.
In a small bowl or measuring cup, mix the pickle brine, lemon juice, olive oil, garlic powder, honey, chives, and parsley. Whisk until emulsified.
In a large bowl, combine the Spring Creek Pickled quail eggs, potatoes, asparagus, and red onion. Drizzle the dressing over and toss gently.
Serve at room temperature, or chill in the fridge and serve cold. Enjoy as a side dish at your next BBQ or outdoor get-together.
