Rosemary New Potato Salad
Rosemary New Potato Salad recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
cubed |
|
| 1 | small |
sweet red bell peppers
or green |
|
| ½ | tablespoon |
dill weed
dried |
|
| ½ | tablespoon |
rosemary leaves
crushed |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
malt vinegar
|
|
| 3 | tablespoons |
onions
finely chopped |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
cubed |
|
| 1 | each |
sweet red bell peppers
or green |
|
| 7.5 | ml |
dill weed
dried |
|
| 7.5 | ml |
rosemary leaves
crushed |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
malt vinegar
|
|
| 45 | ml |
onions
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 and toss gently.
Serve warm or at room temperature or cold.
