Quail "Nest" Salad

Boil the chicken breast and eggs. Reduce the heat to a gentle simmer.

While they cook, prepare the potatoes. You can cut them finely with a knife, but a grater makes it easier to achieve thin julienne strips. Grate the potatoes gradually, only as needed for frying.

Heat plenty of oil in a deep frying pan and fry the potatoes in batches until golden.

Place the fried potatoes on paper towels to drain excess oil and cool.

This step is a bit messy but worth the effort.

Peel the boiled and cooled eggs. Separate the yolks into a bowl and set aside.

Allow the chicken breast to cool slightly before proceeding.

Slice the chicken breast, egg whites, and pickles into julienne strips. In a large bowl, combine them with the fries.

Reserve a handful of less-attractive or thicker potato strips for the salad mixture.

Add mayonnaise (reserve one tablespoon for step 9), salt, and pepper to taste.

Mix well.

Transfer the mixture to a serving plate, shaping it into a round form with a hollow center to resemble a nest.

Sprinkle the remaining fries over and around the nest.

If they stick together, gently separate them without breaking.

To create "quail eggs," finely mash the reserved yolks with a fork. Mix in one tablespoon of mayonnaise and the parsley. Adjust the salt if necessary.

Form the mixture into small, egg-like shapes.

Place the "eggs" in the center of the nest. The process is quick and enjoyable, as the mixture is easy to handle and doesn’t stick to your hands.

Refrigerate the salad for 1–2 hours before serving.

Enjoy this flavorful and visually stunning dish!