Warm Potato Salad with Olives and Peppers

6 servings

40 minutes

The American version of warm potato salad is made with bacon and mustard. Hearty, fatty, dense - all in the best traditions of Western cuisine. But warm potato salad with olives and peppers can also be a side dish, and quite light in the absence of mayonnaise and cracklings. In this recipe, it is important not to waste time: after boiling, the potatoes are mixed with an oily-spicy dressing and seasoned with young parsley. Root vegetables that are not yet cool absorb the marinade well. Young potatoes, well peeled with a brush, are suitable for this recipe - they can be served directly in the skin.

Energy value per serving

• Calories: 333.5
• Proteins: 6.7g
• Fats: 18.8g
• Carbohydrates: 33.9g

Ingredients

• Garlic: 3 clove
• Sherry vinegar: 3 tbsp
• Salt: 1 tsp
• Chili pepper flakes: 0.3 tsp
• Olive oil: 5 tbsp
• New potatoes: 1.4 kg
• Canned peppers: 110 g
• Chopped parsley: 0.6 glass
• Pitted olives: 0.3 glass

Cooking steps

1. Wash the potatoes well and boil in salted boiling water until soft, about 10-15 minutes. Drain and cut in half.

   Required ingredients:

   • New potatoes: 1.4 kg
   • Salt: 1 teaspoon

2. In a mortar, grind the garlic with a pinch of salt to a paste. Transfer to a large bowl and mix with vinegar, salt, and chili flakes. While whisking, add the olive oil.

   Required ingredients:

   • Garlic: 3 cloves
   • Salt: 1 teaspoon
   • Sherry vinegar: 3 tablespoons
   • Chili pepper flakes: 0.3 teaspoon
   • Olive oil: 5 tablespoon

3. Add hot potatoes and mix well. Leave for about 30 minutes until the potatoes are warm. Then add finely chopped peppers, parsley, and sliced olives. Serve warm.

   Required ingredients:

   • New potatoes: 1.4 kg
   • Canned peppers: 110 g
   • Chopped parsley: 0.6 glass
   • Pitted olives: 0.3 glass