Potato salad with eggs

Ingredients

• 1500 ml water
• 1 teaspoon iodized salt
• 5 Covasna red potatoes (700 g)
• 1000 ml water
• 4 eggs
• 3 green onions (45 g)
• 1 can pitted black olives (150 g drained)
• 1 small jar capers (60 g drained)
• 3 large radishes (150 g)
• 4 pickles (240 g)
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon iodized salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Put the unpeeled potatoes in a pot with 1500 ml water and 1 teaspoon salt. Boil for 20 minutes over medium heat, uncovered, until a fork slides into them easily. 2. Drain the potatoes and rinse them under cold water. Once cool, peel and slice them. 3. Put the eggs in 1000 ml boiling water and cook for 7 minutes, until the whites are firm. 4. Cool the eggs under cold water, peel and slice them. 5. Slice the green onions into rounds and the radishes into rounds, and cut the pickles into pieces. Drain the olives and capers. 6. Put the potatoes and eggs in a bowl, then add the onions, radishes, pickles, olives and capers. Pour in the oil and vinegar, add 1/2 teaspoon salt and the pepper, then gently mix. 7. Chill the salad for 30 minutes before serving.