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
Instructions
- Mince garlic and mash to a paste with a pinch of salt using the side of a 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 stir in peppers, parsley and olives.