Easy Potato Salad
Yield: 4 Servings  VG, VN, WF, GF, DF, SF, EF

1 lb New 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 until tender.  Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes, add to the bowl & toss gently.  Serve warm, cold, or at room temperature.

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