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Home > Recipes > Purple Potato Salad
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Purple Potato Salad by Nature's Parlour

Ingredients
15 mins X 2 peoples TBC Cals
1 lbs Purple Potatoes
1 pc Beet
6 pcs Quail Eggs
6 pcs Baby Corncobs (optional)
  Purple Onion
  Cabbage Sprouts
  Edible Flowers

Seasoning

  Provencal Herbs
  Extra Virgin Olive Oil - Family Reserve Arebequina
Method
    • Boil the potatoes with their skin until they are well done. Boil the quail eggs until they are totally boiled.
    • Once cooked, peel the potatoes and eggs. Halve. Reserve.
    • Finely chop the onion.
    • Assemble the dish with buds, flowers, potatoes and eggs. If you want, add some sliced beets and baby corncobs.
    • Sprinkle with chopped red onion.
    • Finish with a vinaigrette made from the Provencal herbs & extra virgin olive oil Family Reserve Arbequina Castillo de Canena.
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You need an ingredients:
Family Reserve - Spanish Extra Virgin Arbequina Olive Oil 500ml
Family Reserve - Spanish Extra Virgin Arbequina Olive Oil 500ml
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Nature's Parlour
8/F, Magnet Place Tower 2,
38 Kwai Fung Crescent, Kwai Chung, N.T., Hong Kong
Phone : +852 2494 2214
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