Potato Salad With Olives and Peppers |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is from Gourmet magazine. Serve warm or at room temperature. Cooking time reflects time to let potatoes cool. Ingredients:
3 garlic cloves |
3 tablespoons sherry wine vinegar |
1 teaspoon salt |
1/4 teaspoon dried hot red pepper flakes |
5 tablespoons olive oil |
3 lbs hot cooked small boiling potatoes, quartered |
2/3 cup roasted red pepper, about 4 oz, rinsed, patted dry and chopped |
2/3 cup flat leaf parsley |
1/3 cup pitted brine-cured black olives, halved |
Directions:
1. Mince garlic and mash to a paste with a pinch of salt using the side of a heavy knife.
2. Transfer to a large bowl and whisk in vinegar, salt, and red pepper flakes, then whisk in oil.
3. Add hot potatoes to vinaigrette and toss to coat.
4. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley and olives.
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