Potato Salad With Olives and Peppers

Submitted by susie cooks

"This is from Gourmet magazine. Serve warm or at room temperature. Cooking time reflects time to let potatoes cool."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 6-8

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

directions

1. Mince garlic and mash to a paste with a pinch of salt using the side of a heavy knife.
2. Transfer to a large bowl and whisk in vinegar, salt, and red pepper flakes, then whisk in oil.
3. Add hot potatoes to vinaigrette and toss to coat.
4. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley and olives.

Reviews

[LouLouIzSpoiled]

Wow, what a delicious medley of ingredients for a salad. We loved it with the olives! We have had it several times and will have it many more in the future!

 

[LucyS-D]

Te chuparse los dedos! I made this as written except I used a medley of marinated olives which I left whole. I was concerned that there would be too much garlic, and I usually add sugar to a vinaigrette, but this recipe is great as is. While it is garicky, somehow it also has enough sweetness to be very pleasing. Thanks for posting. Made for ZWT#5.

 

[Debber]

Off-the-charts goodness in a serving bowl! Yummy-ola! My new favorite zesty potato salad!!! I messed up and used sherry cooking wine (not vinegar), but didn't seem to affect the taste in a negative way (altho' I'll make it again sometime the "right way!"). Next time I will use Kalamata olives (I had some "Greek Salad Olives" this time). Very nice blend of flavors, colors, and visually appeal. I wonder how this would be as a leftover, to fry it a bit? Hmmm... Well anyway, *made for ZWT 3 Spanish Adventure*