Ingredients

• 3 medium free-range egg yolks
• 1½ heaped tsp Dijon mustard
• salt and freshly ground black pepper
• 1 small lemon
• juice only
• 50ml/2fl oz olive oil
• 250ml/9fl oz sunflower oil
• 5 salted anchovy fillets in oil
• drained
• chopped (optional)
• 2 tbsp baby capers
• drained and rinsed
• 750g/1½lb small waxy potatoes
• such as Charlotte or Pink Fir Apple
• well scrubbed
• 18 quails' eggs
• ½ small red onion
• peeled
• finely chopped
• 3 sprigs fresh tarragon
• leaves only
• chopped
• small handful chopped fresh chives
• handful chopped fresh parsley leaves
• salt and freshly ground black pepper

Directions

• For the mayonnaise
• blend the egg yolks
• Dijon mustard
• salt
• pepper and lemon juice in a food processor until well combined. Season
• to taste with salt and freshly ground black pepper.
• With the motor still running
• gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick
• loosen it with a tablespoon or two of warm water and blend again until smooth and well combined.
• Transfer the mayonnaise to a bowl and add the chopped anchovy fillets
• if using
• and the baby capers. Stir well to combine. Set aside.
• For the potato salad
• bring the potatoes to the boil in a large pan of cold
• salted water. Reduce the heat to a simmer
• then continue to simmer for 15-20 minutes
• or until tender. Drain well and refresh under cold running water until cold.
• Half-fill a large separate pan with cold water
• add the quails' eggs and bring to the boil. Continue to boil for two minutes
• then drain well and refresh under cold running water until cold.
• Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs
• cut them in half and add to the bowl of potatoes. Sprinkle over the onion
• tarragon
• chives and parsley
• then mix well to combine.
• Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season
• to taste
• with salt and freshly ground black pepper. Serve immediately.