Zesty Dill Potato Salad

• 1 lb medium red potatoes, scrubbed
• 2 tablespoons balsamic vinegar
• 1 tablespoon white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 14 cup diced red bell pepper
• 14 cup diced green bell pepper
• 14 cup chopped scallion
• 1 tablespoon chopped fresh dill
• 12 teaspoon salt
• fresh ground white pepper or black pepper, to taste

1. Place potatoes in a saucepan and cover with cold water.
2. Bring to a boil and cook until tender, about 20 minutes; drain.
3. When cool enough to handle, cut in half lengthwise, then into 1/2-inch slices; place in serving bowl.
4. Sprinkle the potatoes with balsamic vinegar, white wine vinegar, and oil; toss gently to coat.
5. Add red and green bell peppers, scallions, dill, salt, and pepper; toss gently to mix.
6. Serve at room temperature.

red potatoes, balsamic vinegar, white wine vinegar, extravirgin olive oil, red bell pepper, green bell pepper, scallion, dill, salt, fresh ground white pepper

Taken from www.food.com/recipe/zesty-dill-potato-salad-474482 (may not work)