This recipe is an adaptation of one from Betty Crocker’s Quick Fixes (p12).
We turned this simple side dish into a main course by adding a little bacon and eggs. Don’t worry; it’s not as breakfasty as it sounds.
Daddy Alsum is not typically an egg fan, but he thought the whole quail eggs really were a nice addition. Putting eggs in your potato salad is a very American thing, but we did it in a slightly different way so that they were more of an accompaniment rather being totally incorporated.
The original recipe said it makes eight servings, but that has to be as a side. It fed our family of four (and we had room for dessert).
[The photos are coming… Upload issues remain, well, an issue.]
What you will need:
- Approximately 1 lb mixed beans, prepared (green, yellow and/or purple)
- Approximately 1 lb gold potatoes, cut into quarters
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 4 green onions, sliced
- 4 rashers of bacon, chopped
- 6 quail eggs, hard-boiled and peeled
How you can do it:
- Place beans, potatoes and water in a microwavable casserole dish.
- Cover and microwave on high for 12 to 15 minutes until potatoes are softened.
- Meanwhile, fry onion and bacon together.
- Drain the beans and potatoes. Add vinegar, onions, bacon and eggs, and stir.
If you try this quick little dinner, let me know by taking a photo and sharing it with #CookingWithMummaAlsum.
