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.