Potato Salad with Olives and Peppers

Potato Salad with Olives and Peppers
Photo by Romulo Yanes


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

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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