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You can prepare this potato salad in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious organic lunch on-the-go.
Choose a jar big enough to contain all the ingredients, around 750ml should work. Make sure it’s clean and dry before you fill it up.
To prepare your dressing, finely chop the chives, then add the olive oil, apple cider vinegar and honey. Season with a little bit of salt and pepper.
Boil your potatoes and eggs and steam the green beans in advance. The potatoes should be ready in 15-20 minutes. The eggs are best if they are hard boiled – for quail eggs, you need to boil them for 2-3 minutes, for chicken eggs – 8-10 minutes. The green beans can be steamed for approximately 5 minutes.
Fill up your jar by layering the different ingredients. The potatoes and eggs are first, then the dressing. You can then add the cherry tomatoes, pepper and green beans. Add the red onions and black olives and top with a handful of micro greens.
Keep refrigerated and consume within 4-5 days. Make sure you keep the jar standing upright so the dressing doesn’t mix with rest of the ingredients. We don’t want a soggy salad!
All to be sourced organic where possible
For the salad:
250g boiled potatoes
5 hard boiled organic quail eggs (or 1-2 chicken eggs)