Warm Potato Salad
|Olive oil/Vegetable oil||2 Tablespoon|
|Bell pepper||1 Large, diced (Red Or Green)|
|Onion||1 Medium, diced|
|All purpose potatoes||2 Pound, peeled, if desired, and cut into 1/2 inch pieces|
|All-purpose potatoes||2 Pound, peeled, if desired, and cut into 1/2 inch pieces|
|Savory herb with garlic soup mix||1 Tablespoon (Envelope Lipton Recipe Secrets)|
|Water||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Dijon-style mustard||1 Teaspoon|
In 12-inch skillet, heat oil over medium heat and cook red pepper and onion, stirring frequently, 5 minutes.
Add potatoes and savory herb with garlic soup mix blended with water.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until potatoes are tender.
Stir in vinegar and mustard.