New potato salad (satterly)

Yield: 4 Servings

Measure Ingredient
1 pounds Potatoes, cubed
\N \N Water for boiling
1 small Bell pepper, red or green
½ tablespoon Dried dill
½ tablespoon Dried rosemary, crushed
2 tablespoons Extra-Virgin olive oil
1 tablespoon Malt vinegar
3 tablespoons Onions, finely chopped
\N \N Salt & 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 & toss gently. Serve warm or at room temperature or cold.

Posted by Mark Satterly in Intercook

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