Boil potatoes in salted water in a saucepan until tender, about 20
minutes. Drain and let stand until cool enough to handle. Cut
potatoes in half lengthwise, then cut into approximately 1/2-inch
slices. Place in a serving bowl.
Sprinkle the potatoes with balsamic vinegar, white-wine vinegar
and oil, tossing gently to coat. Add red and green bell peppers,
scallions, dill and pepper and toss gently to mix. Taste and adjust
seasonings. Serve at room temperature.
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