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4 servings
suggest servings
| 1 | pound | potatoes | cubed |
| 1 | each | sweet bell pepper | small, red or green |
| 1/2 | tablespoon | dill weed | dried |
| 1/2 | tablespoon | rosemary leaves | crushed |
| 2 | tablespoons | olive oil, extra-virgin | |
| 1 | tablespoon | malt vinegar | |
| 3 | tablespoons | onions | finely chopped |
| 1 | x | salt and black pepper | to taste |
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 and toss gently.
Serve warm or at room temperature or cold.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 3.0g | 11% |
| Sugars 1.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 3% | Vitamin C | 158% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...
Wonderful! Used it for a brunch...good fruit bread, great taste...thank you for this recipe!
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