Boiled potatoes with onion and capsicum dressing

A delicious, quick and easy salad.

Serves 2-4

1 cup finely sliced iceberg lettuce
4 boiling or new potatoes, halved and cooked
2-3 Tbsp vinaigrette
2 Tbsp chopped red onion
1 Tbsp chopped green capsicum

Place lettuce on a serving dish and add potatoes.
Mix vinaigrette with onion and capsicum, then drizzle over salad.

To boil potatoes:
Place potatoes in a saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook until tender (15-20 minutes) when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.