Crunchy Potato Salad
|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)|
|Freshly ground black pepper||1|
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.