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Crunchy Potato Salad

Chef.at.Home's picture
Ingredients
  Potatoes 5 Large, peeled and cubed
  Cocktail onions 4 Ounce, drained (125 Gram)
  Hard-boiled eggs 8 , quartered
  Drained capers 2 Tablespoon
  Roasted peanuts 2 Ounce (60 Gram)
  Olive oil 4 Fluid Ounce (125 Milliliter)
  Salt To Taste
  Freshly ground black pepper 1
Directions

Cook potatoes in a saucepan of lightly salted boiling water until just tender.
Drain and cool to room temperature.
Place in a salad bowl with onions, eggs, capers and peanuts.
Drizzle olive oil over salad, season to taste and toss.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American

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