Step 1

First, let’s prepare all the ingredients for our salad. The quantities listed here will make a generous portion, serving about 3-4 people. We’re using one standard carton of quail eggs (28 eggs) which we bought from the supermarket. The leafy greens are for plating at the end, but if you can’t get them, it’s perfectly fine to skip this.

Step 2

Now, let’s boil the quail eggs. Place the quail eggs in a pot and cover them with clean water, ensuring they are fully submerged. Add 1 tablespoon of vinegar and 1 tablespoon of salt to the water. This helps the shells peel off easily and removes any eggy smell. Boil over high heat for about 12-13 minutes. This is similar to the time it takes to boil regular chicken eggs.

Step 3

Once boiled, immediately transfer the quail eggs to a bowl of cold water to cool them down. This ‘shocking’ method helps the shells contract, making them much easier to peel. Let them sit in the cold water for about 5 minutes, then carefully peel off all the shells.

Step 4

Next, it’s time to prepare the other ingredients. Use a peeler to thoroughly remove the skin from the potatoes. Cut both the potatoes and the cucumber into roughly 1.5 cm cubes (like small dice). Stack the bacon strips and cut them into about 3 cm lengths. If you’re using leafy greens, soak them briefly in cold water and then drain them completely.

Step 5

Let’s make the delicious dressing that will bring our salad together! In a bowl, combine 4 tablespoons of mayonnaise, 1 tablespoon of mustard sauce, and 1 tablespoon of corn syrup. If you don’t have corn syrup, sweetened condensed milk works well too. Add 2 pinches of salt and a little pepper, then whisk everything together until smooth and well combined.

Step 6

In a pot, add enough water to cover the potatoes and a pinch of salt. Bring this water to a boil.

Step 7

Once the water is boiling vigorously, add the cubed potatoes and cook for about 8 minutes, or until they are tender but not mushy. Be careful not to overcook them.

Step 8

Drain the cooked potatoes in a colander to remove excess water and let them cool down. If you mix them while they’re hot, the salad can become too soft and mushy.

Step 9

Now, let’s pan-fry the bacon until it’s nicely browned. Place the cut bacon strips in a preheated pan over medium heat and cook for about 2 minutes. This renders out some of the fat and adds a crispy texture.

Step 10

After frying, don’t place the bacon directly into the salad. Instead, lay the cooked bacon on a paper towel and gently pat to absorb any excess grease. This step ensures your salad isn’t too oily and has a cleaner taste.

Step 11

It’s time to combine all our ingredients! In a large bowl, add the cooled boiled quail eggs, the diced potatoes and cucumber, and the crispy fried bacon. Pour the prepared dressing generously over everything. Using a spatula or spoon, gently mix everything together – we want to toss it ‘gently and lightly’ (‘sabuk-sabuk’ as we say) without mashing the ingredients. Preserving the original shape of each component is key.

Step 12

Finally, let’s plate this beautiful salad! Arrange the leafy greens attractively on the bottom of your serving plate. Spoon the prepared quail egg potato salad on top. Finish with a sprinkle of toasted sliced almonds and some parsley flakes for a pop of color and flavor. And there you have it – a visually appealing and incredibly delicious Quail Egg Potato Salad, perfect as a snack or a healthy diet meal! Enjoy!

Step 13