I crave potato salad in the middle of summer and also in the middle of winter. However it’s a nice change to have a warm potato salad and this one is best warm or at room temperature. I love the fresh olive oil dressing with the kick of red pepper flakes. I decided to roast the bell peppers in the oven, which took a little more time, but the flavor was so worth it. This potato salad is light, mayo-free, and would be perfect any time of year!
Potato Salad with Olives and Peppers from Gourmet June 2007
makes 6 servings {I cut recipe in half}
INGREDIENTS
3 garlic cloves
3 tablespoons Sherry vinegar
1 teaspoon salt
1/3 teaspoon dried hot red-pepper flakes
5 tablespoons olive oil
3 pound hot cooked small boiling potatoes, quartered
2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry and chopped {I roasted them in the oven instead. A good tutorial here.}
2/3 cup fresh flat-leaf parsley leaves, chopped
1/3 cup pitted brine-cured black olives, halved {I used kalamata olive}
DIRECTIONS
Mince garlic and mash to a paste with a pink 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 stir in peppers, parsley, and olives. Serve warm or at room temperature. Enjoy!
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Do you have any dishes you like making year round, with slight modifications?
xox
