| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetarian | 4 | Servings |
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 & pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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