New Potato Salad

Servings: 4
Ingredients:

1 lb Potatoes, cubed
Water for boiling
1 sm Bell pepper, red or green
1/2 tb Dried dill
1/2 tb Dried rosemary, crushed
2 tb Extra-Virgin olive oil
1 tb Malt vinegar
3 tb Onions, finely chopped
Salt and pepper

In a medium pot, cook quartered potatoes in salted water till tender.

Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes,
add to the bowl and toss gently. Serve warm or at room temperature or cold.

Posted by Mark Satterly in Intercook

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