Makes 4 servings

20 Ounces all-purpose potatoes cut into 1 inch cubes

2 teaspoons olive oil

1 cup diced onion

1 cup chopped bell pepper

2 tablespoons red wine vinegar

1 teaspoon minced fresh rosemary or thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1. Place potatoes in large saucepan; add cold water to cover. Bring to a boil over high heat; reduce heat to medium low and cook potatoes until tender, 15-20 minutes. Drain water and keep warm.

2. Meanwhile, place large skillet over medium heat 30 seconds; add oil heat 30 seconds more; Add onions and bell pepper and cook, stirring frequently, 10-15 minutes until tender.

3. Add hot potatoes to onion mixture; stir in vinegar, rosemary, salt and black pepper.

          4. Toss well; cool to room temperature for at least 30 minutes before serving