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Niall McKenna's Crab & Potato Salad

Ingredients

(Serves 4-6)

  • 800g Comber Earlies or Jersey Royals
  • ½ bunch mint, chopped in half
  • 1 red onion, sliced
  • 100g green beans
  • 8 quail eggs
  • 200g white crab meat
  • 50ml red wine vinegar
  • 100ml olive oil
  • Salt
  • Black pepper
Method
  • Start by cleaning the potatoes, prick all over, place in a pot of boiling water with the mint for 15 minutes or until al dente, drain and leave in colander.
  • Next, place the beans in a pot of boiling water and cook for 2 minutes, remove and place in iced water. Strain and chop in half.
  • In this pot, add in the quails eggs and cook for 6 minutes, remove from pot, refresh in iced water, peel and half the eggs.
  • For the dressing, whisk the red wine vinegar with the olive oil.
  • To serve, place the potatoes on a large plate and top with the beans, sliced onion and eggs. Finish by drizzling over the red wine vinegar dressing and seasoning with salt and pepper.
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