6 med. (fist sized) red potatoes
1/3 c. olive oil
1/3 c. safflower oil
3/4 c. red wine vinegar
Ground fresh black pepper to taste
1 1/2 tsp. salt
1/2 c. red onion, chopped
1 sm. bell pepper, sliced thinly
1/4 c. minced parsley
Chunks ripe tomato
2 tsp. dill weed (opt.)

Wash potatoes and slice in half lengthwise. Then slice into very thin (1/4" or less) half circles. Combine potatoes with oils, vinegar, salt and pepper (ground) in a large pot. Bring to a boil, then cover and lower heat to a simmer. Cook for 20 to 30 minutes until potatoes are barely tender. Remove from heat, transfer to bowl and chill. Prior to serving, stir in onion and pepper slices. Serve garnished with parsley, dill and tomato chunks. This potato salad is also good warm.