Potato Salad with Olives and Peppers

Ingredients

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

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