Salad
Baby Potato Quail Egg Salad with Parmesan-Basil Pesto
PrepPr15 minCookCk35 minTotalTot50 minServesSrv4Ca:PCa:P1:0.7
Ingredients
- 500 g baby potatoes
- 2 green onions
- 6 quail eggs
- 2 tbsp fresh dill
- 1 cup packed basil leaves
- 1 small handful chives
- 2 garlic cloves
- 1/3 cup Parmesan cheese, grated
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/3 cup extra virgin olive oil
- 1 tsp pickling salt
Directions
- Preheat oven to 425°F (220°C). Slice baby potatoes in half, toss with olive oil and salt, and roast cut-side down for 25–35 min until golden.
- Blend basil, chives, garlic, Parmesan, lemon juice, honey, and olive oil into a smooth pesto.
- Boil quail eggs for 2 min 30 sec, then cool in ice water and peel.
- Spread pesto on a serving dish, top with roasted potatoes, add quail eggs (whole or halved), and garnish with green onions, dill, and flaky salt.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 507.925
- Total Fat 107.1g
- Saturated Fat 24.7g
- Trans Fat 0.7g
- Polyunsaturated Fat 2.7g
- Monounsaturated Fat 8g
- Cholesterol 314.4 mg
- Sodium 3512.4 mg
- Carbohydrate 207.2g
- Fiber 27.5g
- Sugar 16.3g
- Protein 81.7g
- Calcium 1461.3 mg
- Phosphorus 999.8 mg
- Ca:P ratio 1:0.7
- Vitamin A 1941.2 mcg
- Vitamin C 252.4 mg
- B1 (Thiamin) 0.8 mg
- B2 (Riboflavin) 2.3 mg
- B3 (Niacin) 6.6 mg
- B5 (Pantothenic) 1.3 mg
- B6 3.3 mg
- Folate 307 mcg
- B12 1.7 mcg
- Vitamin K 526.3 mcg
- Copper 0.5 mg
- Zinc 6.4 mg
- Selenium 69.4 mcg
