Potato Salad with Olives and Peppers

Potato Salad with Olives and Peppers
Photo by Romulo Yanes


  • 2/3 cup fresh flat-leaf parsley
  • 5 tablespoons olive oil
  • 2/3 cup bottled roasted red peppers
  • 3 pounds small (2-inch) boiling potatoes
  • ¼ teaspoon dried hot red-pepper flakes
  • 3 tablespoons Sherry vinegar
  • 1/3 cup brine-cured black olives
  • + 2 more ingredients
    • 1 teaspoon salt
    • 3 garlic cloves

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. Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then s...

View full recipe at Epicurious


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