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