Egg and Potato Salad

Ingredients

• 4 eggs
• 4 small red-skinned potatoes
• 1 tbsp capers
• 1 small onion
• Salt
• Pepper
• 4 tbsp white wine vinegar
• 3 tbsp oil

Instructions

1. 1.

   Boil the eggs for about 10 minutes until hard. Cool, peel and slice into rounds. Cook the potatoes in plenty of salted water for 25-30 minutes until tender. Drain and slice. Alternately layer the egg slices with potato slices on a platter in a brick‑wall pattern.

2. 2.

   For the dressing, finely dice the onion and roughly chop the capers. Mix both with salt, pepper and vinegar, drizzle over the salad and let it rest for 20 minutes. Just before serving, drizzle with oil and serve.