You can do that with this salad and bring it as a side… or mix it up and top your sourdough with it and some microgreens. It’s versatile, briny, creamy and super simple to make, so why not give both ways a shot?
Place potatoes in a medium pot and fill with water so the potatoes are covered by a few centimetres. Add salt, bring to a boil and cook potatoes until fork-tender, about 20 minutes. Transfer potatoes to a colander in the sink and run them under cold water. Let them cool completely.
To make the dressing, drain pickling liquid from quail eggs and slice pickled eggs in half, removing the yolks and placing them in a bowl. Place the quail egg whites in a separate bowl and set aside.
Whisk white wine vinegar, mustard, honey dill, chives, salt, pepper and paprika with the egg yolks.
Add onions to the dressing. Mix and set aside.
Roughly chop egg whites and place them in a larger bowl. Add chopped celery and pickles.
Cut cooled potatoes into chunks and add to the egg whites, celery and pickles.
Add dressing to potatoes and fold to combine.
Serve as a side dish or add potato salad to sourdough bread and top with microgreens.