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