Here's a sweet-tangy way to start your meal!
4 large potatoes
1/8 cup parsley sprigs, chopped
1 teaspoon mustard
1 table spoon honey
3 tablespoons olive oil
quail eggs, cooked, sliced
Place potatoes in a pot and cover with cold water; bring to a boil. Cook until tender, about 30 minutes.
Drain potatoes, slice into chunks, and set aside.
Make the vinaigrette: Combine 1 teaspoon mustard, 1 tablespoon honey, and 3 tablespoons olive oil in a small bowl; mix well. Season with salt and pepper.
Combine potatoes, vinaigrette, and 1/8 cup chopped parsley in a bowl; toss to coat. Garnish with sliced quail eggs and green onions.
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