Categories: Salads, 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