Title: New Potato Salad (Satterly)
Categories: Salad Vegetarian
Yield: 4 Servings

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 & 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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