Potato Salad with Olives and Peppers

Ingredients for Potato Salad with Olives and Peppers

• 3 garlic cloves

• 3 tablespoons Sherry vinegar

• 1 teaspoon salt

• 1/4 teaspoons dried hot red-pepper flakes

• 80ml olive oil

• 1.4kg hot cooked small (2-inch) boiling potatoes, quartered

• 100g bottled roasted red peppers (110g), rinsed, patted dry, and chopped

• 2/3 cup fresh flat-leaf parsley leaves

• 1/3 cup pitted brine-cured black olives, halved

How to make Potato Salad with Olives and 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 stir in peppers, parsley, and olives. Serve warm or at room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.