Potato salad with anchovies and quail's eggs

I bought another box of quail's eggs and decided to make a salad as the weather is getting warmer.

Although the recipe called for whole green beans, I think the beans should be sliced in half as they were too big to eat and also were not very aesthetic in the serving bowl. The recipe did not ask or salt and pepper but I can't really cook without them.

It's a quick and easy recipe but it was lacking anchovy flavour. I doubled the quantities that the original recipe called for but I wonder if it needs more? Perhaps if I had chopped them very finely and let the salad stand for an hour, then the flavour would have spread to the remaining ingredients.

Another recipe from www.bbcgoodfood.com.

Serves: 3 persons.

Ingredients:

• 12 quail's eggs
• 300g green beans, trimmed and halved
• 300g new potatoes, skin on, halved or quartered if large
• 6 anchovies, finely chopped
• parsley to taste, chopped
• chives to taste, chopped
• juice of 1 lemon (8 tbsp)
• salt & pepper to taste

Method:

1. Bring a pan of water to a simmer. Lower the quail's eggs into the water and cook for 2 min. Lift the eggs with a slotted spoon and put into a bowl of cold water.
2. Add the beans the pan, simmer for 4 min until tender then remove from the pan with a slotted spoon and plunge into the bowl of cold water.
3. Put the potatoes in the pan and boil for 10-15 min until tender. Drain the potatoes in a colander and leave them to cool.
4. While the potatoes are cooling, peel the eggs and cut them in half.
5. Toss the potatoes and beans with the chopped anchovies, herbs and lemon juice. Season with salt & pepper to taste. I should have chopped the anchovies more finely so that the flavour could spread to all the other ingredients.
   
   
   
   
   
   
6. Top with the quail's eggs to serve.