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New Potato Salad (Satterly) Recipe
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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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