Mustard Quail Egg Potato Salad
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6 to 8
Ingredients
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 (16-ounce) jar mustard quail eggs with jalapeño, such as Nonc’s
  • ½ cup finely diced celery
  • ½ cup finely diced yellow onion
  • 3 tablespoons sweet pickle relish
  • ½ cup mayonnaise
  • ¼ cup finely diced green onion tops
  • Kosher salt and freshly ground black pepper
Instructions
  1. Bring a pot of salted water to the boil and add the potatoes. Cook until tender and drain. Keep the potatoes warm for later use.
  2. In a strainer over a bowl, empty the jar of quail eggs retaining the mustard pickling liquid. Retrieve the jalapeño pieces and chop for later use. Divide the quail eggs and mash half of them. Slice the remaining eggs in half, and reserve for later use.
  3. In a large mixing bowl, add the potatoes and mashed eggs. Add the celery, onion, relish, and mayonnaise, and mix the ingredients. Add ¾ cup of the reserved mustard pickling liquid and continue mashing. You are looking for a smooth, creamy consistency, so if the mixture is too dry, add more of the pickling liquid. Season lightly with salt and pepper to your taste.
  4. Add the sliced quail eggs along with the chopped jalapeño and green onion, and gently fold it into the potato mixture without completely breaking up the eggs. Chill and serve.
Notes
Nonc’s Mustard Quail Eggs are sold throughout South Louisiana and can be bought online at Cajungrocer.com. The chopped jalapeño from the jar does add a bit of spice, so leave it out if your guests like a tamer potato salad (or make two batches). I like making this the day before and let the flavors hang out overnight. And as with any mayonnaise or egg-based food, keep this dish refrigerated until just before serving.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=18821