Potato Salad with Olives and Peppers
A Mediterranean-style potato salad featuring tender boiled potatoes tossed with roasted red peppers, black olives, and fresh parsley in a garlicky sherry vinaigrette with a hint of heat.
8 servings
35 min
Ingredients
- •3 cloves garlic cloves
- •3 tablespoons Sherry vinegar
- •1 teaspoon salt
- •¼ teaspoon dried hot red-pepper flakes
- •5 tablespoons olive oil
- •3 pound hot cooked small (2-inch) boiling potatoes, quartered
- •⅔ cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
- •⅔ cup fresh flat-leaf parsley leaves
- •⅓ cup pitted brine-cured black olives
- •halved
Cooking Instructions
- 1.
Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
5 min
- 2.
Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.
30 min