| 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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